Chicken Thighs with Roasted Garlic & Herbs

Golden-brown chicken thighs cooked in a skillet, garnished with fresh thyme sprigs and surrounded by a light garlic and herb sauce.

Print Recipe

5 from 1 vote

Chicken Thighs with Roasted Garlic & Herbs

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: baked chicken thighs recipe, chicken thighs recipes, Chicken Thighs with Roasted Garlic and Herbs

Servings: chicken thighs

Ingredients

2 tbsp vegetable oil
1 tsp olive oil for the garlic
1 large garlic bulb top removed
6 chicken thighs skin on bone in
salt and pepper to each side of the chicken
1 small handful fresh rosemary
small handful fresh thyme
1 small handful fresh sage
1 small handful fresh oregano

Instructions

Begin by preheating your oven to 400 °F
Slice about ¼ inch off the top of the garlic bulb to expose the cloves.
Drizzle with olive oil, season with a pinch of salt, and wrap tightly in aluminum foil.
Place in the oven to roast while you prepare the chicken, allowing it to cook for at least 10 minutes before adding it to the recipe.
Season your chicken thighs generously with salt and pepper.
To a large oven safe pan, add your vegetable oil and bring to a medium/high heat.
Heat a large oven safe skillet over medium-high heat.
Once hot, add the chicken thighs and sear for 1–2 minutes per side, or until nicely browned. The chicken does not need to be fully cooked at this stage.
Transfer to a plate and set aside for a moment.
Carefully unwrap the roasted garlic and place the bulb in the center of the skillet. Arrange the seared chicken thighs around the garlic,
Evenly scatter the fresh herbs over the top, making sure they're distributed across the entire pan.
Return back to the oven for 7-10 minutes, or until chicken is cooked through.
Once cooked, remove herbs and discard.
Squeeze the roasted garlic cloves out of the bulb directly into the center of the pan. Using a fork, mash the garlic into a paste, then spread a small amount over the top of each chicken thigh.
Serve and enjoy right away.

Notes

Tip* The reason I roast the garlic for a few minutes first, rather than adding the garlic bulb to the pan with the chicken at the beginning is I find the garlic doesn't cook well enough. It needs more time in the oven to get roasted and soft.

Nutrition