Go Back
+ servings

Baked Rosemary Garlic Chicken

Prep Time10 minutes
Cook Time50 minutes
Servings - 4 persons


  • 8 chicken thighs, about 3 pounds ($3.09) Best sale is $.99/lb
  • Drizzles of olive oil ($.05)
  • Salt and pepper
  • 8 garlic cloves, smashed ($.15)
  • 1 large or 2 small rosemary sprigs ($.25) Or less if you have any on the garden!
  • 1/2 lb linguini or spaghetti noodles ($.10)
  • 1/4 cup Parmesan cheese ($.25)
  • Garlic salt
  • Peas, or other green veggies for side dish ($.67)


  • Preheat the oven to 350.
  • Pull back the skins of the chicken thighs. Drizzle a little olive oil over each thigh and then sprinkle with salt and pepper.
  • Take the smashed garlic and the chopped rosemary leaves and tuck them under the skin of each chicken thigh.
  • Bake in the preheated oven for 45 to 50 minutes, or until chicken has cooked through and juices run clear.
  • Meanwhile, cook the pasta noodles. Drain and toss with a drizzle of olive oil plus the Parmesan cheese and some garlic salt to taste. If desired, sprinkle a little Parmesan cheese over top of the chicken and noodles after you have plated the food.
  • Prepare peas, or other veggie side dish.
  • Serve Baked Rosemary Garlic Chicken over Parmesan noodles with side of peas.