Chicken Thighs Dinner
So, this Chicken Thighs Dinner I keep making
I make this when the day has been a bit much and I want something that tastes like a hug but doesn’t boss me around. The first time I cooked it, I was late getting home, the dog was doing that hopeful stare, and I threw these chicken thighs in a hot pan like I meant business. Somehow dinner turned out golden and crisp and everyone went quiet, which is the best compliment. Also, small confession, I once put the pan in the oven and forgot to put on an oven mitt, and yes, I yelped like a startled parrot. Learned my lesson, mate.
Anyway. This Chicken Thighs Dinner is my weeknight ride or die. Crispy skin, a glossy little pan sauce, and enough flexibility that you can use what you have. It is friendly like that.
Why you might fall for it too
I make this when I need dinner to behave. My family goes a bit wild for the crackly skin and the lemony sauce, and I like that the oven does most of the heavy lifting while I tidy the counter or, honestly, scroll recipes I will never make. If you’ve got picky eaters, the honey and butter smooth out the sharper edges. And when I am knackered, I skip measuring and it still works out. One mild frustration I had for ages was soggy skin, but actually, I find it works better if you let the thighs sit uncovered in the fridge for a bit. More on that below.
What you need, plus the stuff I swap
- 6 to 8 chicken thighs, bone in and skin on, about 1.2 kg total
- 2 teaspoons kosher salt and 1 teaspoon black pepper
- 1 teaspoon smoked paprika or sweet paprika if that is what you have
- 3 to 4 garlic cloves, minced; I sometimes use 1 teaspoon garlic powder when I am in a hurry
- Zest of 1 lemon and 2 tablespoons lemon juice
- 2 tablespoons olive oil; any mild oil works fine
- 1 tablespoon honey, or maple syrup if you prefer
- 1 tablespoon Dijon mustard, though my grandmother always insisted on the fancy French jar, but honestly any version works fine
- 250 ml chicken stock, about 1 cup, low sodium if possible
- 2 tablespoons butter, cold
- A handful of fresh thyme or a small sprig of rosemary
- Pinch of red chili flakes, optional
- Optional veg for the pan: 500 g small potatoes quartered, or 2 carrots and 1 onion cut chunky
Right, let’s cook this thing
- Dry the chicken: Pat the thighs with paper towels until they look a bit matte. If you have the time, put them on a rack in the fridge for 30 to 60 minutes, uncovered. It sounds fussy, but this little air chill does wonders for crisp skin. I first read about this idea here, and it stuck: a helpful Serious Eats primer on prepping chicken.
- Season: In a bowl, mix salt, pepper, and paprika. Rub all over the thighs, getting under the skin a smidge if you can without tearing it. Let them sit while you preheat the oven to 220 C or 425 F.
- Sear: Heat an oven safe skillet over medium heat with the olive oil. Lay the thighs skin side down and let them sizzle, 6 to 8 minutes, till the skin is deep gold and you are thinking, yes, that is the color. Do not scoot them around too much; the pan and time do the work. Spoon off extra fat if there is a lake of it.
- Flip and flavor: Turn the thighs skin side up. Tuck in garlic, thyme, and any veg you are using. Add lemon zest here too. And yes, this is where I usually lean over the steam and take a big sniff and then remind myself not to taste because raw chicken is not our friend.
- Roast: Slide the skillet into the oven and roast 15 to 20 minutes, until the thickest part hits 74 C or 165 F. Do not worry if the garlic looks a bit toasty, it melts into the sauce later.
- Make the sauce: Move the thighs to a warm plate and tent loosely with foil. Pour off all but about 1 tablespoon of the fat. Set the skillet over medium. Stir in mustard, honey, and lemon juice. Pour in the stock, scrape the brown bits form the pan with a wooden spoon, and simmer 3 to 5 minutes till slightly syrupy. Off the heat, whisk in the cold butter. Taste and adjust salt, pepper, maybe a squeeze more lemon if it wants brightness.
- Finish: Nestle the thighs back in or just spoon the sauce over when plating. Scatter with chili flakes if you fancy.
Little notes I learned the crunchy way
- If the pan is smoking like a bonfire, your heat is a tad high. Lower it a bit and carry on.
- When I tried rushing the sauce once, I added butter too early and it split. Tasted fine, looked a bit dodgy. Let it cool a beat first.
- Salt the thighs a bit ahead if you can. Even 20 minutes helps the seasoning go deeper. Overnight is lovely, but I rarely plan that far ahead.
Variations I have actually tried
- Garlic herb and cream: After roasting, toss in 150 ml cream and a handful of sliced mushrooms with the stock. Cozy and rich. I think this tastes even better the next day.
- Smoky orange: Swap lemon for orange zest and juice, add a tiny pinch of ground cumin. Fun with rice and a green salad.
- Sweet heat: Whisk a teaspoon of gochujang into the stock. Not traditional here, but it slaps.
- The one that flopped: I did a slow cooker test and the skin went flabby, like a raincoat. Flavor was fine, texture was not. I would not recommend that route unless you plan to broil after.
Gear I reach for, and what to do if you do not have it
- Sturdy oven safe skillet, cast iron if you have it. But a regular frying pan to sear plus a sheet pan to roast works too. I once used a casserole dish when everything else was in the sink and it was fine.
- Instant read thermometer. If you do not have one, poke near the bone and see if the juices run clear, though I admit I prefer the thermometer because it helps me not overcook dinner when I get chatty.
- Wooden spoon for scraping the good bits. A silicone spatula is decent in a pinch.
Storage, the realistic version
Fridge for 3 to 4 days in a sealed container. Reheat gently in a skillet to wake the skin back up, or in a hot oven for 8 to 10 minutes. Freeze without the sauce for up to 3 months, then make the sauce fresh. Though honestly, in my house it never lasts more than a day.
Serving ideas that make it feel like a plan
- Spoon that lemon butter sauce over fluffy rice. If rice sometimes trips you up, this guide from The Kitchn is friendly: stovetop rice basics.
- Roasted potatoes right in the pan make it a one pan sort of situation. Add a simple green salad and call it done.
- Crusty bread to swipe through the sauce, and a squeeze of extra lemon at the table. Our little tradition is a dollop of plain yogurt on the side for a cool tang.
Random aside because you asked for my brain as it is: once I packed leftovers for a picnic and shared a bench with a very confident seagull. I lost a thigh, the bird won, and we moved on with our lives.
Pro tips, also known as the things I messed up so you do not have to
- I once tried rushing the sear and regretted it because the skin turned out pale and rubbery. Give it time to get that proper sizzle and color.
- Do not crowd the pan. I love a full skillet but too much and the thighs steam. Work in two batches if needed; they repay your patience.
- Adding lemon slices too early sometimes made the sauce bitter. Add zest early, juice later.
Helpful reads from cooks I trust
If you are into the why behind a good sauce, this guide helped me level up: a clear pan sauce walkthrough. And for seasoning and brining chat, I like reading technique pieces from Serious Eats when I am sipping tea and plotting dinner.
FAQ, the questions I get most
Can I use boneless skinless thighs
Yes, just trim the cook time. Sear 2 to 3 minutes a side, then roast about 10 minutes. The sauce is the same. You will miss the crispy skin though, fair warning.
Do chicken breasts work
They do, but they dry out faster. Drop the oven temp to 200 C or 400 F and check at 12 minutes. And add a splash more stock to the sauce so it does not get too intense.
What if I do not have an oven safe skillet
Sear in any pan, then move everything to a preheated sheet pan or baking dish. Make the sauce in the original pan after roasting. It is slightly extra dish washing, but it works.
Is this gluten free
Pretty much, as written. Just make sure your stock and mustard are gluten free. If you want to thicken the sauce more, use a little cornstarch slurry instead of flour.
How do I keep the skin crisp for serving
Rest the thighs on a rack, not a flat plate, so steam does not make them soggy. Do not cover too tightly. And reheat in a hot oven, not the microwave, if you can swing it.
Can I meal prep this
Absolutely. Roast the thighs, chill, and reheat with fresh sauce. Or on second thought, make a double batch and freeze half before saucing. Future you will cheer.
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
Instructions
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1Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
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2Season chicken thighs with salt, black pepper, thyme, and garlic powder.
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3In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes.
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4Add baby potatoes, carrots, and minced garlic to the skillet around the chicken. Pour chicken broth over the vegetables.
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5Transfer the skillet to the oven and roast for 30-35 minutes, or until chicken is cooked through and vegetables are tender.
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6Remove from oven and let rest for 5 minutes. Serve hot with pan juices spooned over the chicken and vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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