Roasted Chicken Thighs with Garlic
Ingredients
The chicken
-
6
large
bone-in, skin-on chicken thighs
The sauce
-
2
Tbsp
olive oil
-
1
Tbsp
butter
-
30
cloves
garlic, peeled
-
1
cup
low-sodium chicken broth
-
¾
tsp
cornstarch
-
1
Tbsp
fresh lemon juice
-
1
Tbsp
minced fresh parsley (optional)
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
tsp
finely minced fresh rosemary
-
2
tsp
finely minced fresh thyme
Instructions
- Preheat the oven to 400 degrees.
- Heat olive oil and butter in a large oven-proof skillet over medium heat.
- Add garlic and cook until lightly browned, about 3 to 5 minutes, then transfer to a plate.
- Dab the skin side of chicken thighs with paper towels to dry and season with salt and pepper.
- Increase heat to medium-high and add chicken to the skillet, skin side down, cooking until browned, about 5 to 6 minutes.
- Season chicken thighs with thyme and rosemary, then flip them skin side up and season again.
- Scatter garlic cloves around the chicken and roast in the oven until the skin is crispy and the center registers 165 degrees, about 20 minutes.
- In a small bowl, whisk together chicken broth and cornstarch.
- Transfer chicken and garlic to a plate and bring the drippings in the skillet to a simmer.
- Add the broth mixture to the drippings and cook while whisking for 1 minute, then stir in lemon juice.
- Serve the pan sauce on individual plates topped with chicken and garlic, and sprinkle with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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