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Homemade Roasted Chicken Thighs with Garlic photo

Roasted Chicken Thighs with Garlic

Juicy roasted chicken thighs with golden garlic and a bright lemon pan sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • oven-safe skillet or sauté pan
  • Tongs
  • Paper Towels
  • Measuring Spoons
  • Small Bowl
  • Whisk
  • Spatula or spoon

Ingredients
  

  • olive oil
  • butter
  • garlic cloves peeled
  • salt
  • black pepper freshly ground
  • bone-in, skin-on chicken thighs about 4 (serves 4)
  • fresh rosemary
  • fresh thyme
  • fresh parsley for sprinkling
  • cornstarch for thickening pan sauce
  • chicken broth
  • lemon juiced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat a drizzle of olive oil and a pat of butter in a large oven-safe skillet over medium heat until the butter melts.
  • Add the peeled garlic cloves and cook, turning occasionally, until lightly browned, about 3–5 minutes; transfer the garlic to a plate but leave the flavored oil and butter in the pan.
  • Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  • Increase the heat to medium-high and place the chicken thighs skin-side down in the skillet; cook, without moving, until the skin is browned, about 5–6 minutes, then remove the skillet from the heat.
  • Season the chicken with about 1 tsp each of chopped fresh thyme and rosemary, flip so the skin side is up, and sprinkle another 1 tsp each of thyme and rosemary over the exposed side.
  • Scatter the browned garlic cloves around the chicken, then transfer the skillet to the preheated oven and roast until the skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 20 minutes.
  • Remove the chicken and garlic to a plate. Place the skillet with the drippings over medium heat and bring to a simmer.
  • In a small bowl, whisk together chicken broth and a small amount of cornstarch to make a slurry, then whisk the slurry into the simmering drippings; cook, whisking, until slightly thickened, about 1 minute.
  • Remove the pan sauce from the heat and stir in the lemon juice.
  • Spoon some pan sauce onto each plate, top with a roasted chicken thigh and several garlic cloves, and sprinkle with chopped fresh parsley before serving.

Notes

  • Pat chicken very dry for best browning.
  • Use an oven-safe skillet to avoid transferring the chicken.
  • Adjust herbs to taste.
  • Whisk cornstarch with cold broth to prevent lumps.