An easy dinner to cook up is chicken thighs without skin and bones. This recipe shows you an easy weeknight dinner you can prep on Sunday and do a quick reheat or continue this recipe during the week. Follow along to see how I make this roasted garlic boneless skinless chicken thigh recipe.
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I decided to do roasted garlic because my sister-in-law gave us a large garlic bouquet with at least 15-20 garlic heads. Yes, that is right. I decided to roast many garlic heads before they go bad. This recipe is just one of the ones I made using this roasted garlic.
Ingredients
- ½ cup of roasted garlic(affiliate) squeezed out of the head (use about four large heads of garlic)
- 1 lb of boneless skinless chicken thighs
- 1 tablespoon of dried rosemary (Affiliate Link)
- 1 teaspoon of salt (pink)
- 2 tablespoon (1 tablespoon and 1 tbsp) of Extra Virgin Olive Oil (Affiliate Link)
- ½ teaspoon of black pepper
Instructions
Prepping the roasted garlic. First, the garlic needs to be roasted. To do this, you will need to preheat the oven to 375 degrees F and, using a sharp knife, cut the top of the garlic head to expose all the pieces of garlic in the garlic head. Do this to all 4 of the heads.
Get a piece of aluminum foil and place the garlic inside (enough foil to cover it). Add Olive oil (Affiliate Link) to the top of the exposed garlic and wrap the foil over the top so it will cover and steam.
Bake for 20 - 40 minutes. Squeeze the foil with mitts to see if it is done. If it is done, you can squeeze the garlic bulb.
Let cool for a few minutes. Open the top, squeeze the garlic head bulbs into a bowl, and set aside.
Now that you have the garlic ready, you will only need about ½ cup of the garlic.
In a mortar bowl, press the garlic to create a paste. Then, add dried rosemary (Affiliate Link), Extra Virgin Olive Oil (Affiliate Link), Salt (pink), and black pepper. Press and paste for this mixture using the pestle.
It looks like this after it is done.
Add the paste to the chicken thighs—a little on the top and the bottom.
Heat the skillet. Add 1 tablespoon of olive oil (Affiliate Link). Then, add the chicken thighs. Let brown on one side for about 10 minutes. Turn over and brown the other side for 10 minutes. Check the internal temperature of the chicken to make sure it is done.
When done, remove from heat and add to your favorite salad or accompany it with roasted broccoli. Visit our roasted vegetable recipes for more ideas.
Reveal
Here is what the recipe looks like after it is cooked. It is super easy to make and can easily be added to a salad or vegetable entree.
Variations
There are some variations you can make to this recipe. See below.
- Spicy - add chili pepper flakes to the paste mixture.
- Double the recipe - Roast at least eight heads if you want to double the recipe and add more chicken thighs.
Equipment
You only need a few things - a mortar and pestle (affiliate), aluminum foil, a sharp chef’s knife (Affiliate Link), and a large nonstick skillet or Dutch oven (Affiliate Link).
Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid
Buy Now →(Affiliate Link)
Storage
This recipe can be stored in the refrigerator for 3-4 days. You can freeze this recipe after it is cooked in a freezer bag for later use.
Related Recipes
Looking for other recipes like this chicken recipe? Try these:
Pairing
These are my favorite dishes to serve with this roasted garlic boneless skinless chicken thigh recipe:
Roasted Garlic Boneless Skinless Chicken Thighs Recipe
- Total Time: 35 minutes
- Yield: 6 pieces
Description
Dinner is super easy when using boneless, skinless chicken thighs. This roasted garlic recipe is terrific for a quick and flavorful weeknight recipe. You can make the roasted garlic on the weekend and finish the meal during the week.
Ingredients
½ cup of roasted garlic squeezed out of the head (about four large heads of garlic)
1 lb of boneless skinless chicken thighs
1 tbsp of dried rosemary (Affiliate Link)
1 tsp of salt (pink)
2 tbsp (1 tbsp and 1 tbsp) of Extra Virgin Olive Oil (Affiliate Link)
½ tsp of black pepper
Instructions
Prepping the roasted garlic. First, the garlic needs to be roasted. To do this, you will need to preheat the oven at 375 degrees F and, using a sharp knife, cut the top of the garlic head to expose all the pieces of garlic in the garlic head. Do this to all 4 of the heads.
Get a piece of aluminum foil and place the garlic inside (enough foil to cover it). Add Olive oil (Affiliate Link) to the top of the exposed garlic and wrap the foil over the top so it will cover and steam.
Bake for 20 - 40 minutes. Squeeze the foil with mitts to see if it is done. If it is done, you can squeeze the garlic bulb.
Let cool for a few minutes. Open the top, squeeze the garlic head bulbs into a bowl, and set aside.
Now that you have the garlic ready, you will only need about ½ cup of the garlic.
In a mortar bowl, press the garlic to create a paste. Then, add dried rosemary (Affiliate Link), Extra Virgin Olive Oil (Affiliate Link), Salt (pink), and black pepper). press and paste for this mixture using the pestle.
Add the paste to the chicken thighs—a little on the top and the bottom.
Heat the skillet. Add 1 tablespoon of olive oil (Affiliate Link). Then, add the chicken thighs. Let brown on one side for about 10 minutes. Turn over and brown the other side for 10 minutes. Check the internal temperature of the chicken to make sure it is done.
When done, remove from heat and add to your favorite salad or accompany it with roasted broccoli. Visit our roasted vegetable recipes for more ideas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: chicken recipe
- Method: stove top
- Cuisine: Mediterranean
Food safety
Below are some safety tips you should remember.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils (Affiliate Link) on cooked food that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
