Straight from Freezer to the Oven Chicken Thighs with Rosemary
Craving a hassle-free weeknight dinner? Look no further than "Straight from Freezer to the Oven Chicken Thighs with Rosemary," a delightful recipe that skips the thawing step while delivering juicy, flavor-packed results. With just five minutes of prep, frozen bone-in, skin-on chicken thighs are rubbed with an aromatic blend of olive oil, garlic powder, paprika, and dried rosemary, then roasted to perfection in a hot oven. A splash of chicken broth keeps the meat moist, while a quick broil at the end crisps up the skin to golden, savory goodness. Perfect for busy nights, this easy chicken thigh recipe is versatile enough to pair with sides like roasted vegetables or fluffy rice. Garnish with fresh lemon for a citrusy pop, and enjoy a stress-free meal that’s big on flavor! Keywords: freezer-to-oven chicken thighs, rosemary chicken, easy dinner recipe, crispy baked chicken.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup chicken broth or water
- 1 piece lemon (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a baking dish or oven-safe skillet large enough to fit the chicken thighs into the oven while it preheats to get it hot.
Remove the frozen chicken thighs from their packaging. Use a paper towel to pat the top of each thigh dry if they have any noticeable frost.
In a small bowl, mix together the olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper to create a seasoning paste.
Carefully remove the preheated baking dish from the oven and pour the chicken broth or water into the bottom of the dish to keep the chicken moist as it cooks.
Rub the olive oil seasoning mixture directly onto the frozen chicken thighs, ensuring that the tops are evenly coated. Place the thighs into the baking dish, skin-side up, leaving space between each piece.
Bake the chicken thighs in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh (without touching the bone).
For extra crispy skin, switch the oven to broil for the last 3-5 minutes of cooking, keeping a close eye on the chicken to prevent burning.
Remove the chicken thighs from the oven and let them rest for 5 minutes before serving.
Garnish with fresh lemon wedges or slices, if desired, and serve hot.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
