Description
This recipe for Baked Chicken Thighs features juicy, bone-in, skin-on chicken thighs seared to golden perfection and finished in the oven with a flavorful pan sauce made from white wine, garlic, chicken broth, and fresh herbs. Optional homemade gravy can be prepared from the pan drippings for an extra touch of comfort and richness. Simple techniques combined with fresh ingredients make this a delicious and classic main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 8 bone-in chicken thighs, skin on
- Salt and pepper, to taste
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon rosemary
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Pan Sauce
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 6 cloves garlic, peeled and smashed
- 1 ¾ cups chicken broth
- ½ chicken bouillon cube (optional)
- 4 sprigs fresh thyme
- 2 teaspoons lemon juice
For Roux and Gravy (Optional)
- 3-4 tablespoons butter
- 3-4 tablespoons all-purpose flour
Instructions
- Preheat and Season Chicken: Preheat your oven to 375° F. Pat the chicken thighs completely dry with paper towels. Season both underneath and on top of the skin generously with salt and pepper. In a small bowl, combine melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to evenly coat the chicken thighs with this seasoned butter mixture.
- Sear the Chicken: Heat a wide skillet or cast iron pan over medium-high heat. Add the chicken thighs skin-side down in batches, ensuring not to overcrowd the pan. Sear for about 4 minutes until the skin is golden brown and crispy. Turn the thighs and sear the other sides for 2 minutes total. Remove the chicken and set aside on a plate.
- Make Pan Sauce: Turn off the heat but leave about 1 tablespoon of oil and drippings in the skillet, discarding any excess fat. Add the white wine to deglaze the pan, scraping up brown bits with a silicone spatula. Turn heat to medium and add chicken broth, bouillon cube if using, smashed garlic cloves, and thyme sprigs. Bring to a gentle boil and reduce the sauce for 5 minutes. Remove from heat and stir in lemon juice.
- Bake the Chicken: Place the chicken thighs skin-side up into the skillet with the pan sauce. Transfer the skillet to the preheated oven and bake for 30 minutes until the chicken is cooked through and reaches an internal temperature of 165° F.
- Rest the Chicken: Remove the skillet from the oven and transfer the chicken to a plate. Let rest for 6-8 minutes to allow juices to redistribute.
- Prepare Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup and let the fat separate to the top. Spoon off most of the fat to avoid greasy gravy. If needed, add chicken broth to make 2 cups of liquid. Melt 3 tablespoons butter in the skillet over medium heat (use up to 4 ½ tablespoons butter if you have 3 cups liquid). Stir in equal parts all-purpose flour and cook for 2 minutes until golden brown. Gradually whisk in the pan sauce in small splashes, stirring constantly to avoid lumps. Bring to a boil, then reduce to simmer until thickened to your desired consistency. Serve this gravy alongside the chicken and mashed potatoes for a comforting meal.
Notes
- Use kitchen shears to trim excess fat or skin from chicken thighs if desired, but keep skin on top for crispness.
- Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work best for deglazing; substitute chicken broth if avoiding alcohol.
- Bone-in, skin-on chicken thighs deliver the juiciest, most flavorful results; boneless or skinless can be used in a pinch but may require shorter cooking times.
- To deepen gravy color, add a few drops of Gravy Master or similar sauce.
- Ensure the thickest part of the chicken reaches an internal temperature of 165° F after resting; 175-180° F is ideal for tender dark meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Leftover chicken is great in soups or sandwiches; leftover gravy can be used in chicken pot pie or as a sauce for mashed potatoes.
Nutrition
- Serving Size: 1 chicken thigh with pan sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 115 mg
