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Roasted Chicken Thighs with Garlic
5 from 42 votes

Roasted Chicken Thighs with Garlic

Roasted Chicken Thighs with Garlic features bone-in, skin-on thighs cooked to a crispy golden finish alongside tender roasted garlic cloves. Aromatic herbs rosemary and thyme infuse the dish, while a pan sauce made from drippings, chicken broth, and lemon juice adds brightness. The combination of pan searing and oven roasting ensures a flavorful crust and juicy interior, making it a hearty entrée suitable for family meals.

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

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

    Cup of Yum
  1. Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat. 
  2. Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan. 
  3. Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper. 
  4. 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. 
  5. 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.
  6. Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes. 
  7. 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. 
  8. Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.
  9. Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
  10. Recipe source: Cooking Classy