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Baked Chicken Thighs with Pan Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This recipe for Baked Chicken Thighs features juicy, bone-in, skin-on chicken thighs seasoned with a flavorful blend of paprika, onion powder, rosemary, oregano, and thyme. The chicken is seared to golden perfection in a skillet before being baked in the oven and served with a rich garlic and white wine pan sauce. An optional creamy roux gravy can be made from the pan drippings for an extra indulgent touch. Ideal for a hearty dinner, this dish offers a delicious way to enjoy tender dark meat with a crispy skin and a savory, aromatic sauce.

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

Roux for Gravy (Optional)

  • 3 to 4 tablespoons butter
  • 3 to 4 tablespoons flour

Instructions

  1. Season the Chicken: Preheat the oven to 375° F. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides, including under the skin. In a small bowl, mix the melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Using a pastry brush, coat the chicken thoroughly with this seasoning mixture.
  2. Sear the Chicken: Heat a wide cast iron skillet or oven-safe skillet over medium-high heat. Working in batches if needed, place the chicken thighs skin-side down and sear for about 4 minutes until the skin is golden brown and crispy. Turn the chicken and cook on the other sides for about 2 minutes total. Transfer the seared chicken to a plate and repeat for all pieces.
  3. Make the Pan Sauce: Turn off the heat and leave about 1 tablespoon of the oil and drippings in the skillet, removing any excess with a spoon. Set the heat to medium and add the white wine to the skillet. Add the chicken broth, optional bouillon cube, smashed garlic cloves, and fresh thyme sprigs. Use a silicone spatula to scrape up the browned bits from the bottom and sides of the skillet. Bring this mixture to a gentle boil and let it reduce for 5 minutes. Remove from heat and allow to cool for 1 to 2 minutes. Stir in the lemon juice. Return the chicken thighs to the skillet, placing them skin-side up.
  4. Bake: Transfer the skillet to the preheated oven and bake the chicken for 30 minutes, or until the internal temperature reaches at least 165° F. Remove from the oven and transfer the chicken to a plate. Let the chicken rest for 6 to 8 minutes before serving.
  5. Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup with a spout. Let it settle so the fat rises to the top, then spoon out most of the fat to avoid an overly oily gravy. If the liquid volume is less than 2 cups, add chicken broth to reach 2 cups. Melt 3 tablespoons of butter (or 4 1/2 tablespoons for 3 cups of sauce) in the same skillet over medium heat. Stir in an equal amount of flour and cook continuously for about 2 minutes until the roux turns golden brown. Gradually add the pan sauce in small splashes while stirring constantly. Bring to a boil, then reduce heat and simmer until the gravy thickens to your liking. Serve the gravy alongside the chicken, perfect with mashed potatoes.

Notes

  • Use kitchen shears to trim any excess fat or skin from the chicken if desired, but keep the skin on top and sides for crispy texture.
  • For the wine in the pan sauce, Pinot Grigio, Chardonnay, or Sauvignon Blanc are ideal. You may substitute with chicken broth if preferred.
  • Bone-in, skin-on chicken thighs are recommended for the best flavor and juiciness; boneless or skinless can be used but will yield less moisture and crispy skin.
  • Add a few drops of Gravy Master or a browning sauce to the gravy for a richer color and flavor.
  • After resting, the ideal internal temperature for dark meat chicken thighs is 175-180° F to ensure tenderness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently to preserve moisture.
  • Leftover chicken works well in homemade soups, and leftover gravy is perfect for chicken pot pie or other dishes requiring a rich sauce.

Find it online: https://linadinner.com/baked-chicken-thighs-with-pan-sauce-recipe/