Roasted Chicken Thighs with Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
French
Roasted Chicken Thighs with Garlic
Description
This recipe begins by gently browning peeled garlic cloves in olive oil and butter, then setting them aside. Chicken thighs are dried and seasoned with salt, pepper, thyme, and rosemary before being seared skin-side down to crisp the skin. The herbs are applied to both sides before roasting the chicken in the oven with the garlic cloves until the skin crisps and the meat reaches safe doneness.
After roasting, a sauce is prepared by simmering the pan drippings with chicken broth, cornstarch to thicken, and lemon juice for acidity. This sauce complements the rich, savory flavors of the roasted chicken and garlic. Parsley can be added for a fresh finish.
This dish pairs well with roasted vegetables or simple sides like rice or potatoes, catering to a comforting, flavorful dinner with aromatic garlic notes.
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 30 garlic peeled (from 2 heads, cloves
- salt freshly ground
- black pepper freshly ground
- 6 large chicken thigh trimmed of excess skin, bone-in, skin-on
- 2 tsp fresh rosemary finely minced
- 2 tsp thyme finely minced, fresh
- 3/4 tsp cornstarch
- 1/3 cup chicken broth low-sodium
- 1 Tbsp lemon juice fresh
- 1 Tbsp parsley optional, fresh, minced
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
User Reviews
Overall Rating
5
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