Garlic Rosemary Chicken Thigh Rolls

Name: Garlic Rosemary Chicken Thigh Rolls
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Chinese
Ingredients: 1/2 tbsp olive oil; 1/4 tsp black pepper; 1/4 tsp Mei Lin soy sauce; 1/2 tsp salt; 1 rosemary (soaked, washed and chopped); garlic (peeled and chopped); 2 (each about 180 g) boneless chicken thigh (each cut evenly into 3 long strips); 1 black olive (halved); 2 fresh rosemary (for garnish)

Chicken thigh slices marinated with rosemary, garlic, and seasonings, then rolled up and baked.

1h 27m

Easy

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Ingredients

olive oil 1/2 tbsp

black pepper 1/4 tsp

Mei Lin soy sauce 1/4 tsp

salt 1/2 tsp

rosemary (soaked, washed and chopped) 1

garlic (peeled and chopped)

boneless chicken thigh (each cut evenly into 3 long strips) 2 (each about 180 g)

black olive (halved) 1

fresh rosemary (for garnish) 2

Instructions

Preheat the oven

Preheat the oven to 185°C top/bottom heat.

Make the marinade

Soak and wash 1 sprig of rosemary, then chop. Peel and chop the garlic. Place in a steel bowl, add all the seasonings and mix well to make the marinade. Set aside.

Marinate the chicken thighs

Cut each chicken thigh evenly into 3 long strips, place in the mixture from step 2, marinate for about 1 hour, then remove.

Roll and bake

Roll the marinated chicken thigh strips into cylinders, arrange on a baking tray, place in the preheated oven and bake for about 12 minutes. Remove and arrange on a plate, drizzle with the remaining sauce from the baking tray, halve the black olives and insert a small sprig of fresh rosemary into each as garnish.