Garlicky Chicken
Indulge in the irresistible flavors of this Garlicky Chicken recipe, a comforting dish that transforms simple ingredients into a standout meal. Featuring succulent bone-in, skin-on chicken thighs crisped to perfection, this recipe bathes them in a rich, buttery garlic sauce infused with fresh rosemary, thyme, and a bright splash of lemon juice. A simmer in savory chicken stock ensures tender, juicy meat with a depth of flavor in every bite. Ready in just 50 minutes, this dish is perfect for weeknight dinners or special gatherings. Pair with creamy mashed potatoes, fluffy rice, or a crisp salad, and finish with a sprinkle of fresh parsley for a gorgeous presentation. If you’re looking for a garlicky chicken recipe that’s as satisfying as it is simple, this will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 8 cloves garlic cloves (minced)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 piece lemon (juiced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 1 cup chicken stock
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5–7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook the other side for 3–4 minutes. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant.
Stir in the chopped rosemary, thyme, and the juice of one lemon. Cook for another minute to let the flavors meld.
Pour the chicken stock into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and let the chicken cook for 20 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the skillet from the heat. Let the chicken rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm. Pair with rice, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1847 mg | 39% | |
*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.
