Baked Chicken Thighs Recipe

Discover the ultimate baked chicken thighs recipe! Learn how to make juicy, crispy chicken thighs with a flavorful pan sauce and optional gravy. Perfect for weeknight dinners or special occasions, this easy recipe uses simple ingredients like chicken broth, garlic, and fresh thyme. Pair it with mashed potatoes or roasted vegetables for a comforting and delicious meal.

Ingredients

For the Chicken:

• 8 bone-in chicken thighs, skin on
• Salt and pepper, to taste
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• ¼ teaspoon each: paprika, onion powder, rosemary, oregano, thyme

For the Pan Sauce:

• ½ cup dry white wine (see notes)
• 6 cloves garlic, peeled and smashed
• 1 ¾ cups chicken broth
• ½ chicken bouillon cube (optional, adds depth of flavor)
• 4 sprigs fresh thyme
• 2 teaspoons lemon juice

To Make Roux for Gravy (Optional):

• 3-4 tablespoons butter
• 3-4 tablespoons flour

Instructions

Note: Use a cast iron skillet if possible for searing and baking. If your skillet is not oven-safe, transfer the chicken and sauce to an oven-safe baking dish before baking.

1. Season the Chicken:

• Preheat your oven to 375° F.
• Pat the chicken thighs completely dry. Season generously with salt and pepper, both underneath and on top of the skin.
• In a small bowl, combine the melted butter, olive oil, and seasonings. Use a pastry brush to coat the chicken thoroughly.

1. Sear the Chicken:

• Heat a large skillet over medium-high heat. Working in batches, place the chicken skin-side down and sear for about 4 minutes, until the skin is golden brown. Rotate and sear the remaining sides for about 2 minutes total. Transfer to a plate and repeat with the remaining chicken.

1. Make the Pan Sauce:

• Turn off the heat and leave about 1 tablespoon of oil/drippings in the skillet, spooning out any excess.
• Add the wine to the skillet and turn the heat to medium. Use a silicone spatula to scrape up the browned bits from the bottom and sides of the pan.
• Stir in the chicken broth, bouillon cube, smashed garlic, and thyme. Bring the mixture to a gentle boil and reduce for 5 minutes. Remove from heat and let cool slightly before adding the lemon juice.
• Return the chicken to the skillet, skin-side up.

1. Bake the Chicken:

• Transfer the skillet to the preheated oven and bake for 30 minutes.
• Remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 6-8 minutes.
• While the chicken rests, prepare the optional gravy.

1. Make the Gravy (Optional):

• Transfer the pan drippings to a large measuring cup. Let the fat rise to the top and spoon out most of it to prevent an overly oily gravy. If the total liquid is less than 2 cups, top it up with chicken broth.
• For every 2 cups of drippings, use 3 tablespoons each of butter and flour.
• In the skillet, melt the butter over medium heat. Add the flour and stir continuously for 2 minutes, until it turns golden.
• Gradually add the drippings, stirring constantly. Bring the mixture to a boil, then reduce to a simmer. Cook until the desired consistency is reached. Serve the gravy with the chicken and mashed potatoes.

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Why You’ll Love This Recipe

• Rich Flavor: The seared chicken and homemade pan sauce create a deeply flavorful dish.
• Versatile: Perfect for family dinners or special occasions.
• Comforting: The gravy adds a touch of indulgence that pairs wonderfully with mashed potatoes.
• Make-Ahead Friendly: Components like the pan sauce and gravy can be prepared in advance.

Tips

• Dry the Chicken Thoroughly: This ensures a crisp, golden sear.
• Use a Fat Separator: For an easy way to skim fat from the pan drippings.
• Deglaze the Pan: Don’t skip scraping up the browned bits—they add incredible flavor.

Variations and Substitutions

• Herb Swaps: Use parsley, sage, or tarragon in place of thyme for a different flavor profile.
• Wine-Free Option: Substitute white wine with an equal amount of chicken broth and a splash of apple cider vinegar.
• Boneless Chicken Thighs: Adjust cooking time as boneless thighs will cook faster.

FAQs

Can I use boneless, skinless chicken thighs?
Yes, but reduce the baking time to 20-25 minutes to prevent overcooking.

What can I use instead of white wine?
Try chicken broth with a splash of lemon juice or apple cider vinegar for acidity.

How long does the chicken last in the fridge?
Store leftovers in an airtight container for up to 3 days.

Serving and Suggestions

• Pairings: Serve with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
• Leftover Ideas: Use the chicken in sandwiches, salads, or wraps. The gravy can be repurposed as a sauce for pasta or rice.
• Beverage Pairing: Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.