Description
This Baked Chicken Thighs recipe features bone-in, skin-on chicken thighs seared to golden perfection and then baked in a flavorful white wine and herb pan sauce. Served with an optional rich homemade gravy, this dish is juicy, tender, and perfect for a comforting dinner.
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 (such as pinot grigio, chardonnay, or sauvignon blanc)
- 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
To Make Roux for Gravy (Optional)
- 3-4 tablespoons butter
- 3-4 tablespoons flour
Instructions
- Season the Chicken: Preheat your oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper, including under the skin. In a small bowl, mix the melted butter, olive oil, and all the dried seasonings (paprika, onion powder, rosemary, oregano, thyme). Use a pastry brush to evenly coat each chicken thigh with this mixture.
- Sear the Chicken: Heat a wide, preferably cast iron skillet over medium-high heat. Add the chicken thighs skin-side down in batches if necessary, and sear without moving for about 4 minutes until the skin is golden brown and crisp. Flip and cook the remaining sides for about 2 minutes total. Remove the chicken to a plate and repeat until all thighs are seared.
- Make the Pan Sauce: Turn off the heat but leave 1 tablespoon of oil and drippings in the skillet. Remove any excess oil. Add the white wine to deglaze the pan and turn the heat back to medium. Add the chicken broth, smashed garlic cloves, chicken bouillon cube (if using), and fresh thyme sprigs. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen any browned bits. Bring to a gentle boil and reduce for 5 minutes. Remove from heat and stir in the lemon juice.
- Bake: Place the chicken thighs skin-side up back into the skillet with the pan sauce. Transfer the skillet to the preheated oven. Bake uncovered for 30 minutes until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Remove from oven and let the chicken rest for 6 to 8 minutes on a plate.
- Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup with a spout. Let the fat rise and spoon off most of it to avoid greasy gravy; use a fat separator if available. If you do not have 2 cups of liquid, add chicken broth to make up 2 cups. In the same skillet, melt 3 to 4 tablespoons butter over medium heat and stir in an equal amount of flour. Cook while stirring continuously for about 2 minutes until golden brown. Gradually add the drippings in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce to a simmer and cook until the gravy thickens to your liking. Serve with the baked chicken and mashed potatoes.
Notes
- Use kitchen shears to trim excess fat or skin from chicken if needed, leaving the skin on top and sides.
- Recommended white wines for the pan sauce are pinot grigio, chardonnay, or sauvignon blanc. Chicken broth can be used as a substitute.
- Bone-in, skin-on chicken thighs yield the juiciest, most flavorful results, but boneless or skinless thighs can be substituted if necessary.
- Add a few drops of Gravy Master to enhance the color of the gravy and sauces.
- After resting, ensure the chicken's internal temperature is at least 165 degrees Fahrenheit; 175 to 180 degrees Fahrenheit renders the dark meat more tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Leftover chicken works well in homemade soups; leftover gravy is perfect for chicken pot pie.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 105 mg
