Posted on July 09, 2014 by Jenny Cromack

 Chicken thighs are a great alternative to eating chicken breast all the time they are juicy and a great source of protein however remove the skin where possible. Our favourite is the Rosemary Chicken Thighs, really tasty and a good dish to make in bulk! Check out these chicken thigh recipes and add some variety to your weekly meal plans.

Rosemary Chicken Thighs with Asparagus and Garlic
Kcal 509, Protien 39g, Carbs 15g, Fat 24g, Sat 4g
Serves 4

Ingredients
• 2 large bunches asparagus, woody ends discarded
• 1 tbsp olive oil
• 1 whole garlic bulb, cloves separated
• 1 lemon, halved
• small handful rosemary sprigs
• 8 chicken thighs

Method

1. Heat oven to 200C/180C fan/gas 6. Put asparagus, garlic cloves, oil a little seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
2. Remove the foil and mix through the rosemary arrange the chicken thighs evenly in the dish.
3. Roast for another 25-30 mins until the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

One Pot Spanish Chicken Thighs
Kcal 701, Protien 53g, Carbs 9g, Fat 51g, Sat 5g

Serves 4

Ingredients
• 8 chicken thighs, skin off and bone in
• 3 onions, thinly sliced
• 2 tsp paprika
• Juice and zest 1 lemon
• handful parsley, roughly chopped
• 150ml stock
• 1 tbsp olive oil

Method
1. Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands
2. Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with seasonal veg

Rosemary Chicken Thighs in Tomato Sauce
Kcal 275, Protien 44g, Carbs 5g, Fat 9g, Sat 3g
Serves 4

Ingredients
• tbsp olive oil
• 8 boneless, skinless chicken thighs
• 1 rosemary sprig, leaves finely chopped
• 1 red onion, finely sliced
• 3 garlic cloves, sliced
• 2 anchovy fillets, chopped
• 400g can chopped tomatoes
• 1 tbsp capers, drained

Method
1. Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
2. In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with 75ml water. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad