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 1/2 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 Tbsp 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.