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This easy recipe for Baked Garlic Chicken Thighs is deliciously simple – chicken baked in garlic and white wine. A fantastic weeknight meal!
Serve with rice pilaf or crispy roast potatoes for the perfect pairing.
This baked chicken dish is the perfect combination of simplicity and big flavor making it the perfect choice for a mid-week meal!
Why This Recipe Works
- Using on the bone chicken thighs adds rich flavor to the sauce.
- Searing the chicken before baking adds flavor and helps achieve a crisp result.
- Not submerging the chicken in the sauce allows the skin to crisp.
- A squeeze of lemon at the end adds brightness to finish the dish perfectly.
Other Cuts of Chicken
For this recipe, you can also use different cuts of chicken if you don’t have thighs. You can use legs, leg quarters, or even large chicken wings.
Searing Chicken Thighs Before Baking
Pat the chicken thighs well with a paper towel until dry. Coat them in the flour then tap to remove any excess.
Be sure to use a large enough pan so that the thighs don’t touch. This is key to browning instead of steaming.
Another key to perfect searing is preheating the oil in the pan. It needs to be hot. Also, make sure the oil coats the entire surface of the pan, 2-3 tablespoons is usually enough.
Place the chicken thighs with the skin side down and don’t touch it or move it for at least 5 minutes, its ready to flip when it easily releases on its own. It will lift easily off the pan with no sticking.
How To Make Baked Chicken Thighs
Dry the chicken by patting with paper towels and if you haven’t Pre-seasoned, sprinkle both sides liberally with salt and pepper.
Don’t skip drying the skin. This will help not only crisp the skin but avoid splattering when it hits the hot pan.
In a large, ovenproof pan, heat the oil over medium-high heat. Add the seasoned chicken and brown for 3 to 5 minutes on each side.
Remove the browned thighs, set aside. Drain any excess fat from the pan leaving about a tablespoon of the fat. Add The garlic and cook another minute.
Add the wine. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook to reduce.
Add chicken stock. Return chicken to the pan, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees Fahrenheit), the chicken should be very tender.
Remove the chicken and set aside. Mix in the lemon juice. Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.
How To Tell If Chicken Is Cooked
All chicken pieces are not created equal. Different cuts of chicken have varied sizes and cooking times so be sure to cook until a meat thermometer reads 165 degrees Fahrenheit.
Tips For Best Results
- To avoid a greasy sauce, trim as much fat as you can from the thighs before cooking.
- Before browning, be sure your chicken is dry. This will help not only crisp the skin but avoid splattering when it hits the hot pan.
- Be sure to use a large enough pan so that the thighs don’t touch. This is key to browning instead of steaming.
- Preheating the oil in the pan before searing. It needs to be hot. Also, make sure the oil coats the entire surface of the pan, 2-3 tablespoons is usually enough.
- For best browning, don’t touch it or move the chicken for at least 5 minutes, its ready to flip when it easily releases on its own. It will lift easily off the pan with no sticking.
Winner, Winner Chicken Dinner
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Recipe
Baked Garlic Chicken Thighs
Ingredients
- 1 tbsp olive oil
- 6 chicken thighs (bone-in with skin)
- 6 garlic cloves (chopped)
- 1½ cup dry white wine
- 1½ cup chicken stock
- fresh parsley (a good handful, chopped)
- Salt and Pepper
- ½ lemon (juiced)
Instructions
- Preheat the oven to 400F/200C
- Dry the chicken by patting with paper towels and if you haven’t Pre-seasoned, sprinkle both sides liberally
- with salt and pepper.
- In a large, ovenproof pan, heat the oil over medium-high heat. Add the seasoned chicken (don’t overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.
- Remove the browned thighs, set aside. Drain any excess fat from the pan leaving about a tablespoon of the fat.
- Add the garlic and cook another minute.
- Add the wine. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 3 minutes to reduce.
- Add chicken stock. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees Fahrenheit), the chicken should be very tender.
- Remove the chicken and set aside. Mix in the lemon juice. Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.
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