Baked Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 Chicken Thighs
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Baked Chicken Thighs
Description
This Baked Chicken Thighs recipe begins with patting the chicken dry and seasoning thoroughly with salt, pepper, and a blend of herbs and spices brushed on with melted butter and olive oil. The chicken is seared skin-side down in a cast iron skillet over medium-high heat until the skin becomes a golden brown crust. Then it is turned and briefly cooked on the other sides before baking in a preheated 375°F oven.
The pan sauce adds depth, made by deglazing the skillet with dry white wine, garlic cloves, chicken broth, lemon juice, fresh thyme sprigs, and optional chicken bouillon. This combination reduces to a savory, aromatic sauce that complements the rich dark meat. Using bone-in, skin-on thighs keeps the meat moist and flavorful. The optional roux can thicken the pan juices into gravy.
Serving suggestions include pairing the chicken with the pan sauce poured over and enjoying with simple sides like roasted vegetables or potatoes. The crispy skin and tender meat contrast with the bright, lemony sauce for a balanced dish suitable for dinner.
For best results, ensure the internal temperature reaches 165°F for safe consumption, though higher temperatures tenderize dark meat further. The chicken and sauce store well refrigerated or frozen and can be reused in preparations like soups or pot pies. Adjust seasonings and use wine varieties such as Pinot Grigio or Chardonnay for deglazing.
Ingredients
Chicken
- 8 chicken thigh skin on, bone-in
- salt
- black pepper
- 1 tablespoon butter melted
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
Pan Sauce
- ½ cup white wine see notes, dry
- 6 cloves garlic peeled and smashed
- 1 ¾ cups chicken broth
- ½ chicken bouillon cube optional. Adds depth of flavor.
- 4 thyme sprigs, fresh
- 2 teaspoons lemon juice
To Make Roux for Gravy (Optional)
- 3-4 tablespoons butter
- 3-4 tablespoons flour
Instructions
- Note: Use a cast iron skillet to sear/bake the chicken if possible. This provides a great sear and is also oven safe. If your skillet is not oven safe, be sure to transfer the chicken/sauce to an oven safe baking dish before baking.
Season the Chicken
- Preheat oven to 375° F.
- Pat the chicken completely dry and season the chicken with salt/pepper. I like to season underneath and on top of the skin.
- Combine the melted butter, oil, and seasonings in a small bowl. Use a pastry brush to spread it all over the surface of the chicken.
Sear the Chicken
- Heat a wide skillet over medium-high heat.
- Working in batches, add the chicken, skin-side-down, and sear for about 4 minutes, or until the skin is golden brown. Rotate the chicken and cook on remaining sides for 2 minutes total. Transfer to a plate and repeat.
Make the Pan Sauce
- Turn heat off. Leave 1 tablespoon of oil/drippings in the skillet and spoon out any excess. Add the wine and set the heat to medium.
- Add the chicken broth, bouillon, smashed garlic cloves, and thyme to the skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, the brown bits add more flavor to the sauce. Bring to a gentle boil and reduce for 5 minutes. Remove from heat and let it cool for 1-2 minutes.
- Add the lemon juice and chicken, skin side up.
Bake
- Transfer to the oven and bake for 30 minutes.
- Remove from the oven and transfer the chicken to a plate. Let it rest for 6-8 minutes.
- While the chicken rests, prepare gravy with the pan sauce (optional).
Make the Gravy (Optional)
- Transfer the pan sauce/drippings to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the juice from the bottom, leaving the fat on top.) If you don’t have enough for 2 cups, top it with chicken broth to make 2 cups.
- For 2 cups of drippings: Use 3 tablespoons of butter and flour. For 3 cups of drippings: Use 4 ½ tablespoons of butter and flour.
- Melt butter over medium heat in the same large skillet that you used to cook the chicken. Add the flour and use a silicone spatula to stir it continuously for a good 2 minutes, until it starts to turn golden brown.
- Add the drippings in small splashes, stirring continuously. Decrease heat if the liquid is sizzling too much. Once all the liquid is added, bring it to a boil, then reduce it to a simmer. Continue to heat through until desired consistency is obtained. Serve with chicken and mashed potatoes!
Notes
- Trim excess fat and skin from chicken thighs before cooking, keeping skin on top for crispy results.
- Recommended wines for pan sauce include Pinot Grigio, Chardonnay, or Sauvignon Blanc; chicken broth can be used as a substitute.
- Bone-in, skin-on thighs yield juicier, more flavorful meat than boneless or skinless options.
- Ensure internal temperature reaches at least 165°F; 175–180°F yields more tender dark meat.
- Leftover chicken and pan sauce store well up to 3 days refrigerated or 3 months frozen, suitable for reheating and other dishes like soups or pot pies.
- Adding a few drops of Gravy Master can enhance color and flavor of sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Chicken Thighs
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 146mg | 49% |
| Sodium | 347mg | 14% |
| Potassium | 329mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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