Herb-Roasted Chicken Thighs
香草烤鸡腿 · xiāng cǎo kǎo jī tuǐ
My grandmother in Guangzhou’s Liwan District roasted these on her gas stove’s highest flame—she’d sear thighs in a wok first, then finish in the oven ‘just long enough for the rosemary to sigh.’ She kept dried rosemary in a blue ceramic jar labeled ‘Xiao Lin’s Herb Box’—my cousin’s name.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bone-in, skin-on chicken thighs带骨带皮鸡腿🛒 local600 g
- fresh rosemary, finely chopped新鲜迷迭香（切碎）🛒 local10 g
- garlic, minced蒜末🛒 local12 g
- rice vinegar米醋🏮 asian10 ml
- neutral oil (e.g., canola or grapeseed)无味植物油（如芥花籽油）🛒 local15 ml
bone-in, skin-on chicken thighs: Choose thighs with even thickness—avoid overly fatty or stringy ones
fresh rosemary, finely chopped: Substitute 1 tsp dried rosemary if fresh unavailable (add in step 3)
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Instructions
1Pat chicken dry. Rub all over with oil, garlic, rosemary, and rice vinegar. Let sit 10 minutes at room temperature.
擦干→抹料→静置
2Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat until oil shimmers. Place chicken skin-side down; press gently with spatula for 1 minute to ensure contact.
烧锅→下鸡→轻压
3Sear undisturbed for 6–7 minutes until skin is deep golden and releases easily from pan. Flip and sear 2 minutes on meat side.
定型→脱锅→翻面
🔍 Look for Medium-high 6–7 分钟 · 6–7 minutesVisual: 鸡皮紧绷、深金黄，锅铲轻推即自然脱锅Skin is taut, deeply golden, and lifts cleanly when nudged with spatula
You know it's right when: 持续细微滋滋声，无冒烟或飞溅A faint sizzle persists without smoking or splattering
4Transfer skillet to preheated 200°C (400°F) oven. Roast 18 minutes—juices should run clear when thigh is pierced near bone.
入烤箱→计时→验汁
5Rest 4 minutes in skillet off heat. Serve with pan drippings spooned over top.
离火→静置→淋汁
Tips
- · If using dried rosemary, add it with garlic in step 1—it needs time to rehydrate.
- · For extra tenderness, pierce thighs deeply with fork before marinating (3–4 holes per piece).
- · This method works equally well with chicken drumsticks—just add 2 minutes to oven time.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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