Roasted Garlic Chicken
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Looking for a great chicken thigh recipe? Serve these garlic roasted chicken thighs over a bed of quinoa and spinach for a well-rounded dinner.
Roasted Garlic Chicken Thighs
Today’s recipe is one I’ve been holding back for about a month, or however long ago it was that I shared this on instagram. These roasted garlic chicken thighs are a perfect re-introduction to cooler weather as we transition from summer into fall.
This recipe is so incredibly easy, and is entirely cooked in a cast iron skillet (I love my Le Creuset cast iron skillet). First, the thighs are lightly browned on the stove top, followed by garlic and other aromatics, an easy wine-based braising sauce, and then roasted to tender perfection in the oven.
I realize this is the part where I’m supposed to tell you to buy an organic free-range chicken because they taste better, but that’s not my style. What I am going to tell you is to select a package of bone-in, skin-on thighs that weighs approximately 2 pounds. If that’s not an option, ask your butcher for four thighs, each about a quarter pound (1/4 pound).
To Prep The Thighs
To prep the thighs, trim away any excess skin, and rinse the thighs with cool water, using paper towels to dry the meat off completely. There can’t be any moisture left on the skin. Next, you’re going to generously salt the meat. By generous, I mean more than a tablespoon. Make it look like a light dusting of snow has landed on the chicken.
Why Salt?
Not only are you going to use a lot of salt, you’re also going to let the salt soak into the meat. Salt the chicken at least one hour before you finish seasoning it, I generally salt thighs for 12 hours in the refrigerator uncovered. Don’t worry, the meat isn’t going to be overly salty, in fact, just the opposite will happen. The meat will be evenly salted and seasoned. I’ve been purposefully salting my chickens the last couple of months, and not only does an overnight salt produce an even flavor within the chicken, the meat is also consistently tender.
Wine Braising Sauce
When a recipe calls for a white wine to make a sauce, I always open a bottle of Vina Robles White4. It’s a blend of Viognier, Sauvignon Blanc, Verdelho, and Vermentino and I love cooking with it. There’s no chardonnay, so there’s no vanilla or buttery-textures to the final sauce. So do yourself a favor, buy half a case (each bottle is $15!), and you’ll see what I am talking about. It’s also a great table wine that’s enjoyable drinking for family dinners or even dinner parties with pseudo wine snobs. (I also regularly use Quadrant, though it has Chardonnay in it and does leave a buttery flavor in any sauces..)
For another comforting chicken dish, check out chicken cacciatore with red wine and mushrooms. Easy cheesy pasta and even Gouda Mac and Cheese are good side dishes.
- 2 pounds skin-on, bone-in chicken thighs
- to taste salt and pepper
- 2 teaspoons grape seed or olive oil
- 1/2 small yellow onion, roughly chopped
- 6 whole garlic cloves
- 5 fresh thyme sprigs
- 2 dried bay leafs
- 2 tablespoons white wine blend, preferably one made of chardonnay and Viognier
- 1 teaspoon white wine vinegar
