Description
This baked chicken thighs recipe features bone-in, skin-on chicken seared to golden perfection and then baked in a flavorful pan sauce made with white wine, garlic, fresh herbs, and lemon juice. An optional rich gravy made with a simple roux enhances the dish, making it perfect for a comforting dinner served alongside mashed potatoes.
Ingredients
Scale
Chicken
- 8 bone-in chicken thighs, skin on
- Salt and pepper, to taste
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
Pan Sauce
- 1/2 cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc recommended)
- 6 cloves garlic, peeled and smashed
- 1 3/4 cups chicken broth
- 1/2 chicken bouillon cube (optional)
- 4 sprigs fresh thyme
- 2 teaspoons lemon juice
Roux for Gravy (Optional)
- 3-4 tablespoons butter
- 3-4 tablespoons flour
Instructions
- Season the Chicken: Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels and season both underneath the skin and on top with salt and pepper. In a small bowl, combine the melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to evenly coat the surface of each chicken thigh with this butter and seasoning mixture.
- Sear the Chicken: Heat a wide, oven-safe skillet such as a cast iron skillet over medium-high heat. Add the chicken thighs, skin-side down, working in batches if necessary to avoid crowding. Sear the chicken for about 4 minutes until the skin is golden brown and crispy. Turn and sear the remaining sides for an additional 2 minutes. Transfer the seared chicken to a plate and set aside.
- Make the Pan Sauce: Turn off the heat and remove excess oil/drippings from the skillet, leaving about 1 tablespoon. Add the white wine and turn the heat back on to medium. Pour in the chicken broth, add the chicken bouillon cube if using, smashed garlic cloves, and fresh thyme sprigs. Use a silicone spatula to scrape and deglaze the bottom and sides of the skillet to loosen any browned bits. Bring the sauce to a gentle boil and simmer for 5 minutes. Remove from heat and stir in the lemon juice.
- Bake the Chicken: Return the chicken thighs to the skillet, skin-side up, nestled into the pan sauce. Transfer the skillet to the preheated oven and bake for 30 minutes until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit and the juices run clear. Remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 6 to 8 minutes.
- Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup and allow the fat to rise to the surface. Spoon off most of the fat to avoid an overly oily gravy. If the liquid volume is less than 2 cups, add chicken broth to reach 2 cups. Melt 3 tablespoons of butter in the skillet over medium heat, then whisk in 3 tablespoons of flour to form a roux. Cook, stirring constantly, for about 2 minutes until golden brown. Gradually add the pan sauce in small splashes while stirring continuously. Once incorporated, bring to a boil then reduce heat to a simmer until the gravy thickens to desired consistency. Serve the gravy alongside the chicken and mashed potatoes.
Notes
- Use kitchen shears to trim excess fat or skin from the chicken thighs for a cleaner presentation.
- If you don't have dry white wine, chicken broth can be used for deglazing the skillet instead.
- Bone-in, skin-on chicken thighs provide the juiciest and most flavorful results, but boneless and/or skinless thighs can be substituted if needed.
- Adding a few drops of Gravy Master to the gravy can deepen its color and flavor.
- After resting, the internal temperature of the thickest part of the chicken should be 165 degrees Fahrenheit, though 175-180 degrees Fahrenheit yields more tender meat for dark cuts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Leftover chicken and gravy freeze and reheat well; leftover chicken is great for soups and leftover gravy works well in chicken pot pies.
Nutrition
- Serving Size: 1 chicken thigh with pan sauce
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 110 mg
