Add a hint of fresh rosemary flavor to your main meal with this recipe for making a delicious rosemary chicken thigh dinner.
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.
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.
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.
Mix together cream cheese, bread crumbs, rosemary and bacon bits in a medium sized bowl.
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.
Don’t have chicken thighs? Well then change it up and use chicken breast pieces instead following this same recipe!
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 
Swiss Chard & Potatoes
Looking for More Chicken Recipes?
- Baked chicken drumsticks
- Classic homestyle chicken wings
- Crispy chicken strips
- French onion chicken recipe
- Chicken zucchini pasta
- Chicken shish kabobs
Easy Baked Chicken Drumsticks 
Classic Chicken Wings 
Crispy Chicken Strips 
French Onion Chicken 
Chicken Zucchini Pasta 
Chicken Shish Kabob with Dill
Fresh Rosemary Chicken Thigh Recipe
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.
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