
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.
Serves:
Ingredients
- 2tbspsolive oil
- 1tbspbutter
- 30garlic clovespeeled (from 2 heads)
- salt
- black pepperfreshly ground
- 6largechicken thighsbone-in, skin-on , trimmed of excess skin
- 2tspsfresh rosemaryfinely minced
- 2tspsfresh thymefinely minced
- ¾tspcornstarch
- â…“cuplow-sodium chicken broth
- 1tbspfresh lemon juice
- 1tbspfresh parsleyminced , optional
Instructions
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Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.
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Add garlic and cook, turning occasionally until lightly browned, about 3 to 5 minutes. Transfer garlic to a plate, leave oil in pan.
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Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.
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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.
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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.
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Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes.
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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.
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Add broth mixture to drippings, and cook whisking constantly, about 1 minute. Remove from heat and stir in lemon juice.
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Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
Nutrition
- Calories:Â 928.71kcal
- Fat:Â 70.05g
- Saturated Fat:Â 19.21g
- Trans Fat:Â 0.42g
- Monounsaturated Fat:Â 30.86g
- Polyunsaturated Fat:Â 13.47g
- Carbohydrates:Â 10.34g
- Fiber:Â 0.94g
- Sugar:Â 0.37g
- Protein:Â 61.85g
- Cholesterol:Â 362.27mg
- Sodium:Â 981.24mg
- Calcium:Â 78.07mg
- Potassium:Â 877.46mg
- Iron:Â 3.21mg
- Vitamin A: 113.32µg
- Vitamin C:Â 10.48mg
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