Last year, I made a batch of Garlic and Rosemary Jelly. Follow the link for the recipe. Yesterday I baked some beautiful bone in, skinless chicken thighs and used the jelly as a glaze during the last little bit of cooking time. This was a marriage made in heaven. The garlic and rosemary soaked into the chicken and flavored it throughout. This won thumbs up from youngest to youngest at heart dinner time diners.
8 - 10 bone in, skinless chicken thighs
salt and pepper
8 oz. garlic rosemary jelly
Preheat oven to 375 degrees. Coat 9 x 13 baking dish with cooking spray.
Salt and pepper chicken thighs and place in baking dish and cover with foil. Bake for 45 minutes and remove foil. Cook for an additional 10 minutes.
Remove from oven and using a small spoon carefully spoon enough of the jelly over each piece to coat completely. Return to oven for another 5 - 7 minutes. Repeat with another layer of jelly.
Place under broiler for a few minutes to brown the chicken and set the glaze.
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