Garlic Thyme Chicken
Infused with the rustic flavors of fresh thyme, savory garlic, and zesty lemon, Garlic Thyme Chicken is the ultimate one-skillet recipe that brings restaurant-quality flavor to your dinner table in just 45 minutes. Tender, bone-in, skin-on chicken thighs are first seared to golden, crispy perfection, then baked to juicy doneness in an aromatic pan sauce of butter, chicken stock, and thyme. The combination of citrusy brightness from fresh lemon juice and the rich layers of garlic ensures every bite is bursting with flavor. It's an elegant yet easy chicken dish that's perfect for weeknights or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes to complete this hearty, soul-warming meal. Keywords: Garlic Thyme Chicken, one-skillet chicken recipe, oven-baked chicken thighs, easy dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 6 pieces garlic cloves
- 2 tablespoons fresh thyme
- 1 piece lemon
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs on both sides with salt and black pepper.
Peel and lightly smash the garlic cloves.
In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
Place the chicken thighs in the skillet, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Do not overcrowd the pan.
Flip the chicken and sear the other side for 2-3 minutes. Remove the thighs from the skillet and set them aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the chicken stock and scraping up any brown bits from the bottom of the skillet.
Slice the lemon in half and squeeze the juice into the skillet, then stir to combine.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top of each piece.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve the chicken with the pan sauce drizzled on top and garnish with fresh thyme, if desired. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
