Rosemary Baked Chicken Thigh

INGREDIENTS:

• 2 chicken thighs
• 2 tbsp fish sauce
• salt and pepper
• 8 cloves crushed garlic
• 1/2 cup olive oil
• 3 sprigs Rosemary

DIRECTIONS:

1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.

2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.

3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).

4. Place the chicken thigh in a baking pan.

5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.

6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.

7. Place 2-3 sprigs of rosemary on top of the chicken thigh.

8. Then bake at 200’C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.