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Roasted Chicken Thighs with Garlic

Roasted Chicken Thighs with Garlic
  • Category

    Main Course

  • Cusine



2 Tbsp olive oil

1 Tbsp butter

30 garlic cloves

Salt and freshly ground black pepper

6 large bone-in, skin-on chicken thighs

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


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 . 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.