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You are here: Home / Homestyle Recipes / Fresh Rosemary Chicken Thigh Recipe

Fresh Rosemary Chicken Thigh Recipe

February 20, 2021 by Jane and Sonja Leave a Comment

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Add a hint of fresh rosemary flavor to your main meal with this recipe for making a delicious rosemary chicken thigh dinner.

Cooked chicken thighs with rosemary in a clear dish.

Baked Chicken Thighs with Fresh Rosemary

Adding a cream cheese filling to a simple baked chicken thigh dinner really takes the meal up a notch. We’ve included bacon bits and chopped rosemary to load it with flavor. When using fresh rosemary be sure to release the juices to extract the flavors and scent before adding it to the filling mixture.

piece of baked rosemary chicken thigh cut in half

Rosemary is a shrub with fragrant needle-like leaves and tastes delicious when paired with culinary chicken (or lamb) dishes. Fortunately for us, our mom has a large rosemary plant growing in her kitchen as part of her fresh herb garden.

Ingredients:

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  • 2lbs chicken thighs
  • 250g cream cheese 
  • ¾ cups bread crumbs (plain or Italian seasoning)
  • 3 tbsp fresh rosemary
  • ½ cup bacon bits
  • 2 tbsp butter softened and divided
  • 1tsp Vegeta
  • Salt and pepper

Fresh Rosemary Chicken Thigh Recipe

Begin by trimming rosemary plant and separating leaves from stem.

Cutting fresh rosemary sprigs.

Remove chicken thighs from packaging and place on a meat cutting board. Gently hammer the thighs to flatten. 

Add a dash of salt and pepper over the chicken.

Wash and dab rosemary dry with a paper towel. Chop into smaller pieces and press to release the flavors. 

  • Rosemary herb on a plate.

Mix together cream cheese, bread crumbs, rosemary and bacon bits in a medium sized bowl.

Add vegeta to the mix and combine again.

Filling made with cream cheese, bread crumbs, rosemary and bacon bits mixed together in a bowl.

Butter the bottom of a 9×13 glass baking pan.

Grab a spoonful of  the filling and place on top of chicken thigh. Wrap the thigh around the filling and pin sides together with a toothpick. Repeat for all chicken thighs.

A spoonful of cream cheese filling in between two pieces of chicken thighs.

Place the prepared chicken thighs in the pan with the toothpick side down. 

Placing the chicken thighs in a pan.

Brush the tops of the chicken thighs with melted butter.

Uncooked chicken thighs in a pan.

Cover with tin foil and bake at 360F for 1 hour 20 minutes. 

Uncover the chicken for the last 20 minutes to get some color.

Cooked rosemary chicken thighs in a pan.

Don’t have chicken thighs? Well then change it up and use chicken breast pieces instead following this same recipe!

  • A rosemary chicken thigh cut in half.
  • A piece of rosemary chicken thigh on a fork.

Serve Rosemary Chicken Thighs Alongside these Dishes:

These tasty baked chicken thighs are perfect alongside some simple rice and peas; steamed cauliflower with bread crumbs or this traditional cooked potatoes and Swiss chard recipe.

  • Rice and Peas
  • delicious plate of steamed cauliflower with bread crumbs over top
  • delicious swiss chard and potatoes
    Swiss Chard & Potatoes

Looking for More Chicken Recipes?

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  • Classic homestyle chicken wings
  • Crispy chicken strips
  • French onion chicken recipe
  • Chicken zucchini pasta
  • Chicken shish kabobs
  • tender and juicy chicken drumsticks
    Easy Baked Chicken Drumsticks
  • Classic Chicken Wings
  • Crispy Chicken Strips
  • French Onion Chicken
  • Chicken Zucchini Pasta
  • Easy grilled chicken shish kabobs with vegetables
    Chicken Shish Kabob with Dill

Fresh Rosemary Chicken Thigh Recipe

Jane and Sonja
Baked chicken thighs stuffed with a flavorful fresh rosemary and cream cheese filling.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine American

Ingredients
  

  • 2 lbs chicken thighs
  • 250 g cream cheese
  • ¾ cups bread crumbs plain or Italian seasoning
  • 3 tbsp rosemary fresh chopped
  • ½ cup bacon bits
  • 2 tbsp butter softened and divided
  • 1 tsp vegeta
  • salt and pepper

Instructions
 

  • Remove chicken thighs from packaging and place on a meat cutting board.
  • Gently hammer the thighs to flatten.
  • Add a dash of salt and pepper over the chicken.
  • Wash and dry rosemary. Chop into smaller pieces and press to release the flavors.
  • Mix together cream cheese, bread crumbs, rosemary and bacon bits.
  • Add vegeta to the mix and combine again.
  • Butter the bottom of a 9×13 glass baking pan.
  • Grab a spoonful of the filling and place on top of chicken thigh. Wrap the thigh around the filling and pin sides together with a toothpick. Repeat for all chicken thighs.
  • Place the prepared chicken thighs in the pan with the toothpick side down.
  • Brush the tops of the chicken thighs with melted butter.
  • Cover with tin foil and bake at 360F for 1 hour 20 minutes.
  • Uncover the chicken for the last 20 minutes to get some color.
  • Serve with rice and potatoes.
  • Can also be made with chicken breast pieces.
Keyword bacon, chicken, herbs, rosemary
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

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A piece of rosemary chicken thigh on a fork with text overlay.

Filed Under: Homestyle Recipes, Main Dishes Tagged With: chicken, dinner, herbs, recipe

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We're Jane & Sonja, sisters who've grown up learning our mom Branka's traditional ways in cooking, gardening and homemaking. We are happy to bring this modern homesteading lifestyle to you!

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