Baked Garlic Chicken Thighs

Close-up of a spoon lifting a piece of golden-brown, herb-seasoned Baked Garlic Chicken Thigh in a pan with sauce. The chicken looks crispy and juicy, garnished with herbs, and surrounded by more pieces in the background.

5 from 6 votes

Baked Garlic Chicken Thighs

Succulent chicken thighs covered in a garlic white wine sauce and simply roasted in the oven special enough for guests, but easy enough for mid-week.

Course Dinner

Cuisine American

Keyword Baked Chicken Thighs, Baked Garlic Chicken Thighs, garlic chicken

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 332

Author Erren Hart

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

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Trim any excess fat from the chicken thighs, pat them thoroughly dry, and season both sides generously with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking. Add the chicken skin-side down; it should sizzle immediately. Cook undisturbed for at least 3 minutes, then continue cooking until the skin is deeply golden. Turn and lightly brown the second side.
Transfer the chicken to a plate. Carefully drain the excess rendered fat from the skillet, leaving about 1 tablespoon behind.
Add the garlic and cook until fragrant and lightly golden, about 30 seconds to 1 minute.
Immediately pour in the wine. Increase the heat and bring to a boil, scraping up the browned bits from the bottom of the skillet. Cook for about 3 minutes, until the sharp alcoholic aroma has mellowed.
Add the chicken stock and parsley. Return the chicken to the skillet skin-side up, keeping the browned skin above the liquid. Bring the sauce back to a simmer.
Transfer the uncovered skillet to the oven and bake for about 35 minutes, or until the chicken reaches at least 165°F (74°C) in the thickest part without touching the bone.
Transfer the chicken to a plate and stir the lemon juice into the sauce. Taste and adjust the salt and pepper as needed. If you prefer a thicker sauce, simmer it briefly on the stovetop.
Return the chicken to the skillet or serve immediately, spooning the sauce over the crispy skin only just before serving.

Video

Notes

Erren's Top Tips

Don't crowd the skillet. The chicken needs room to sear rather than steam, and a wide enough pan also keeps the sauce below the crispy skin.

Trim excess fat first. Then drain most of the rendered fat after searing, leaving about a tablespoon. You'll get plenty of chicken flavor without a greasy sauce.

Have the wine ready. Once the garlic becomes fragrant and lightly golden, you need to stop its cooking quickly before it browns and turns bitter.

Don't move the chicken too soon. Give it a good 3 minutes before checking. Deep golden skin is worth waiting for.

Bring the sauce back to a simmer. Do this on the stovetop after returning the chicken and before transferring the skillet to the oven.

Salt like you mean it, but taste before serving. Season the chicken confidently at the beginning, then let your taste buds decide what the finished sauce needs.

Don't drown the crispy skin at the finish line. Spoon the sauce over just before serving so you get the best of both worlds.

Storage & Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days.

The skin will naturally soften during storage. For the best texture, reheat the chicken in the oven rather than simmering it in the sauce. Warm the sauce separately and spoon it over the chicken just before serving.

You can also freeze the chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavor will still be good, although freezing won't preserve the crispness of the skin.

Nutrition