Roasted Chicken Thighs with Garlic
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Roasted Chicken Thighs is one of those classic, flavorful dishes you just won’t be able to forget about! You get tender juicy thighs, crispy skin and that garlicy herb pan sauce is so deliciously tasty! It is one of the best chicken dishes I’ve had, so I’m guessing you’ll want this one on repeat.
Roasted Chicken Thighs with Garlic
I love every last detail about this homestyle chicken. The perfectly crispy chicken skin, the simple and rich pan sauce, the fresh herb flavor, and of course the abundance of roasted garlic cloves!
This chicken is so easy to make yet the end result is 5 star restaurant quality.
Ingredients for This Recipe
- olive oil
- butter
- garlic
- salt and pepper
- bone-in, skin-on chicken thighs
- fresh rosemary, fresh thyme, and fresh parsley
- cornstarch
- chicken broth
- lemon
How to Roast Chicken Thighs in the Oven
- 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.
A Recipe Worth the Few Extra Steps!
The only tedious thing about this recipe is how you do have to add and remove, and add and remove things from the pan.
Worth it though!
Each step turns this seriously delicious chicken into gold. (Quite literally, that golden brown crisp skin is so good! And I don’t normally care for chicken skin).
How I Store Fresh Herbs for Longer Shelf Life
If you can find the poultry herb blend or roasting herb blend that’s how I like to buy the rosemary and thyme (which sometimes has parsley too) vs. buying two or three packs.
I also always store them in my Herb Savor and I get about two weeks out of them versus a couple of days.
Don’t Omit Ingredients but There are Substitutes
- Don’t omit the tangy lemon. It just perfectly brightens up the pan sauce and perfectly compliments the chicken.
- Also don’t leave out the butter thinking it’s only 1 Tbsp. Don’t you know a little butter can go a long way :).
- And don’t use all butter or it will burn. Olive oil has a higher smoke point so it’s a must.
- One thing that will substitute fine here would be dried herbs for the fresh. Use 1/2 tsp dry in place of the 2 tsp fresh listed, and 1 tsp dry for the 1 Tbsp fresh listed.
I can’t wait to make this again. Just looking at that sliced piece is wishing I were eating it again, even though I just ate it two hours ago.
It is just toooo good!!
Oh and random side note, you can add the pan sauce over the chicken but I like the skin to stay as crispy as possible so I just serve it over the sauce, personal preference here. Enjoy!
What Should I Serve with This Chicken?
Follow Cooking Classy
Roasted Chicken Thighs with Garlic
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 30 garlic cloves, peeled (from 2 heads)
- Salt and freshly ground black pepper
- 6 large bone-in, skin-on chicken thighs, trimmed of excess skin
- 2 tsp finely minced fresh rosemary
- 2 tsp finely minced fresh thyme
- 3/4 tsp cornstarch
- 1/3 cup low-sodium chicken broth
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh parsley (optional)
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