Crispy Baked Gluten Free Chicken Thighs with Rosemary Garlic
This Tuscan-inspired recipe brings rustic, comforting flavors to your modern gluten-free kitchen. Crispy Baked Chicken Thighs with Rosemary Garlic are golden, herby, and easy enough for weeknights, yet elegant enough for guests.
Equipment
- oven
- mixing bowl
- Baking Sheet or Cast Iron Skillet
Ingredients
Main Ingredients
- 6 chicken thighs bone-in, skin-on
- 3 tbsp olive oil
- 4 cloves garlic minced or crushed
- 2 tbsp fresh rosemary finely chopped (or 2 tsp dried)
- 1 tsp sea salt
- 0.5 tsp cracked black pepper
- 0.5 tsp smoked paprika optional
For Crisping & Roasting
- 1 tbsp gluten-free cornstarch or arrowroot powder
- lemon wedges for serving
Optional Additions
- baby potatoes or sliced carrots to roast in the same pan
- fresh thyme sprigs for garnish
Instructions
- Pat the chicken thighs dry with a paper towel and place them skin side up in a large mixing bowl.
- In a small bowl, mix olive oil, garlic, rosemary, salt, pepper, and smoked paprika. Pour over chicken and toss to coat. Marinate for 30 minutes or overnight.
- Preheat oven to 425°F (220°C). Sprinkle chicken with cornstarch or arrowroot just before baking.
- Arrange chicken on a baking sheet or cast-iron skillet. Bake for 35–40 minutes, until skin is crisp and internal temperature reaches 165°F (74°C).
- Optional: Broil for 2–3 minutes for extra crispiness, watching closely to prevent burning.
- Let rest 5 minutes before serving. Squeeze lemon over top and garnish with fresh thyme if desired.
Notes
Try roasting baby potatoes or carrots in the same pan for a full sheet pan meal. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat in the oven or air fryer to keep the skin crispy.
Nutrition
Calories: 410kcalCarbohydrates: 3gProtein: 28gFat: 31gSaturated Fat: 7gCholesterol: 115mgSodium: 580mgPotassium: 350mgVitamin A: 120IUVitamin C: 5mgCalcium: 18mgIron: 1.5mg
Tried this recipe?Let us know how it was!