How To Make Roasted Chicken Thighs with Garlic
Crispy chicken skin and juicy thighs in a bed of herbal, garlicky pan sauce, this roasted chicken thighs recipe is truly mouthwatering.
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 to 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 to 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, about 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.
- Calories: 928.71kcal
- Fat: 70.05g
- Saturated Fat: 19.21g
- Trans Fat: 0.42g
- Monounsaturated Fat: 30.86g
- Polyunsaturated Fat: 13.47g
- Carbohydrates: 10.34g
- Fiber: 0.94g
- Sugar: 0.37g
- Protein: 61.85g
- Cholesterol: 362.27mg
- Sodium: 981.24mg
- Calcium: 78.07mg
- Potassium: 877.46mg
- Iron: 3.21mg
- Vitamin A: 113.32µg
- Vitamin C: 10.48mg
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Pies & Pastries
Pan-Fry & Skillet
Pan-Fry & Skillet