Roasted Chicken Thighs with Garlic

Name: Roasted Chicken Thighs with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 Tbsp olive oil; 1 Tbsp butter; 30 garlic cloves; Salt and freshly ground black pepper; 6 large bone-in, skin-on chicken thighs; 2 tsp finely minced fresh rosemary; 2 tsp finely minced fresh thyme; 3/4 tsp cornstarch; 1/3 cup low-sodium chicken broth; 1 Tbsp fresh lemon juice; 1 Tbsp minced fresh parsley

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
French

Roasted Chicken Thighs with Garlic

Iris Warren

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One of my favorite chicken recipes! You get perfectly tender chicken with gorgeously golden brown, crispy skin that's infused with fresh herb flavor. And it's served over a blanket of lemony pan sauce and paired with an abundance of roasted garlic cloves. This is how you do chicken dinners!

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Ingredients

Servings

2 Tbsp olive oil
1 Tbsp butter
30 garlic cloves, peeled (from 2 heads)
Salt and freshly ground black pepper
6 large bone-in, skin-on chicken thighs, trimmed of excess skin
2 tsp finely minced fresh rosemary
2 tsp finely minced fresh thyme
3/4 tsp cornstarch
1/3 cup low-sodium chicken broth
1 Tbsp fresh lemon juice
1 Tbsp minced fresh parsley (optional)

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Instructions

Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.
Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan.
Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.
Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 - 6 minutes, then remove from heat.
Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary.
Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes.
In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat.
Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.
Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
Recipe source: Cooking Classy