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, and fresh herbs. Optionally, a rich roux-based gravy can be prepared from the pan drippings, perfect to serve alongside mashed potatoes for a comforting meal. Using a cast iron skillet helps achieve a crispy skin and deep flavor.

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 (Pinot grigio, Chardonnay, or Sauvignon Blanc recommended)
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)

3-4 tablespoons butter
3-4 tablespoons all-purpose flour

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Instructions

Season the Chicken: Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper underneath and on top of the skin. In a small bowl, combine melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Brush this mixture evenly over the surface of each chicken thigh.
Sear the Chicken: Heat a wide cast iron or oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down in batches without crowding the pan. Sear for about 4 minutes until the skin turns golden brown and crispy. Rotate and sear the other sides for a combined 2 minutes. Transfer the seared chicken to a plate and repeat until all are browned.
Make the Pan Sauce: Turn off the heat and remove excess oil or drippings from the skillet, leaving about 1 tablespoon. Pour in the white wine and place back over medium heat to deglaze the pan, scraping up browned bits with a silicone spatula. Add chicken broth, half a bouillon cube (if using), smashed garlic cloves, and fresh thyme sprigs. Bring to a gentle boil and let reduce for 5 minutes. Remove from heat and stir in lemon juice.
Bake: Return the chicken thighs to the skillet, arranging them skin side up in the sauce. Transfer the skillet to the preheated oven and bake uncovered for 30 minutes until the internal temperature reads 165 degrees Fahrenheit. Remove from the oven, transfer chicken to a plate, and let rest for 6 to 8 minutes.
Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup with a spout. Spoon off most of the fat from the top. If you have less than 2 cups of liquid, add chicken broth to reach 2 cups. In the same skillet, melt 3 to 4 tablespoons butter over medium heat and whisk in an equal amount of flour. Stir continuously for 2 minutes until golden. Gradually add the pan sauce in small splashes, stirring continuously to avoid lumps. Bring to a boil, then reduce to a simmer and cook until the gravy thickens to desired consistency. Serve alongside the chicken and mashed potatoes.

Notes

Trim excess fat or skin from the chicken thighs with kitchen shears if desired, but keep skin on top and sides for best crispiness.
If you prefer, chicken broth can be used instead of white wine for deglazing the skillet.
Bone-in, skin-on thighs produce juicier, more flavorful results but boneless or skinless can substitute if necessary.
A few drops of Gravy Master can deepen the color of the gravy.
After resting, ensure chicken’s internal temperature reaches at least 165 degrees Fahrenheit for safety, though 175-180 degrees yields more tender meat.
Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months. Both chicken and gravy reheat well.
Leftover chicken is excellent for soups, and leftover gravy makes a great addition to chicken pot pie recipes.

Nutrition

Serving Size: 1 chicken thigh with pan sauce
Calories: 320 kcal
Sugar: 0.5 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.3 g
Protein: 26 g
Cholesterol: 110 mg