Crispy baked rosemary chicken thighs

Step 1

Heat your oven to 375℉

Step 2

Prepare the chicken by inserting your finger at the edge of the skin and run it along under the flesh to create a little pocket.

Step 3

Remove 5 or 6 rosemary leaves from the stem and place them into the pocket of the chicken thigh skin.

Step 4

Tuck the sides of the chicken thigh under itself and place on a parchment lined baking sheet.

Step 5

Continue stuffing the rest of the chicken thighs and place them on the parchment.

Step 6

Rub a tiny bit of olive oil across the top of each thigh, then sprinkle with sea salt, fresh ground black pepper and smoked paprika.

Step 7

Place the tray in the oven and roast for 70-80 minutes, or until the interior of the meat closest to the bone reaches 165℉ with a meat thermometer.