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Garlic Thyme Chicken Thighs

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Disclosure: Nordic Ware sent me the free product (the beautiful 10 inch braiser pan you see on the photos) to try out – I’m loving my new pan and providing a brief review of this pan in this post. I was not compensated for this post other than receiving the 10 inch braiser pan for free! All opinions are my own.

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RECIPE: Garlic Thyme Chicken Thighs with a flavorful gravy – this chicken is baked in the oven, is super easy to make and takes only 35 minutes from start to finish, with just a few simple ingredients. Your whole family will love this dish!

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These BAKED chicken thighs are so GOOD! You’re basically roasting whole garlic cloves together with the chicken thighs, and the chicken gets infused with the garlic flavor! In the end, you have about 20 delicious cloves of roasted garlic – just enough to go with the each bite of chicken. And adding fresh thyme to the garlic chicken gravy just makes everything even better and even more flavorful!  Comfort food made completely from scratch at its very best!

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To make this dish you’ll need to use an oven-proof pan, such as cast-iron pan or an oven-proof braiser pan.   I’ve used 10 inch braiser pan from Nordic Ware – it cooks just like cast iron, but is much lighter in weight (it’s cast aluminum) and much easier to handle. It’s also non-stick and is very easy to clean!  10 inch braiser pan makes just enough food for 2-3 people – excellent choice if you’re cooking for a small family or a small company.

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Nordic Ware was very kind to send me this pan for free to use and to review, and I love this pan!  I’ve already used it to make several dishes.   You can use this pan on the stove top, and in the oven (up to 500 F).  It’s very pretty, too:

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I hope you’ll try this delicious BAKED CHICKEN RECIPE:

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Garlic Thyme Chicken Thighs

Total Time: 35 minutes

Yield: 2 servings

Garlic Thyme Chicken Thighs

Ingredients

  • 2 tablespoons cooking oil
  • 4 chicken thighs, bone-in, skin-on
  • Salt and freshly-ground black pepper
  • 20 cloves of garlic (2 full heads), separated and peeled
  • 2 tablespoons flour (for gluten free, use gluten free multi-purpose flour)
  • 1 cup chicken broth
  • 10 sprigs of fresh thyme leaves

Instructions

  1. Heat the oven to 400° F.
  2. In an oven-safe braiser pan or big, oven-safe skillet with a lid, heat the oil over medium high heat. Season the chicken thighs generously with salt and pepper. Cook the chicken thighs skin side down on medium-high heat until well browned, for about 5 minutes, then flip the chicken thighs skin side up and cook for another 3 minutes. Remove the chicken thighs to a plate.
  3. Reduce the heat to medium, add the garlic to the same skillet, and cook, occasionally turning, until garlic starts to brown, 3 or 4 minutes. Return the chicken to the braiser pan, cover with the lid or aluminum foil, and bake for 15 minutes in the pre-heated oven at 400 F.
  4. Remove the pan from the oven and put it on a stove top - the pan will be very hot, be sure not to touch it, including the lid. Remove the chicken thighs and garlic from the pan to a plate. Remove all but 2 tablespoons of oil from the pan. Over medium heat, whisk in the 2 tablespoons of flour in the 2 tablespoons of oil in the pan. Over medium-high heat, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens. Remove the pan from the heat, and season the sauce with salt and pepper. Add the roasted garlic and chicken thighs back to the pan to reheat the chicken.

Notes

Adapted from Seasons and Suppers

http://juliasalbum.com/2015/11/garlic-thyme-chicken-thighs/

Disclosure: Nordic Ware sent me the free product (the beautiful 10 inch braiser pan you see on the photos) to try out – I’m loving my new pan and providing a brief review of this pan in this post. I was not compensated for this post other than receiving the 10 inch braiser pan for free! All opinions are my own.

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{ 6 comments… add one }
  • cheri December 2, 2015, 8:05 pm

    Hi Julia, what an amazing way to enjoy chicken. Looks delicious!

  • Dolores December 26, 2015, 2:06 pm

    Was wondering about the last ingredient in the recipe….2 Tbsp butter. Is it used only if you need to thicken the sauce a bit more? There’s nothing listed in the recipe (that I see anyway) showing it’s use at all. Thanks.

    • Jennifer K June 11, 2016, 8:47 pm

      I noticed that, too. Disappointing that you haven’t received a response since your post in December 🙁

      • Julia June 28, 2016, 11:10 pm

        I haven’t used 2 tablespoons of butter in this recipe at all – I have updated the recipe, so now it should read correctly.

  • Julie October 16, 2017, 3:15 pm

    I made this last night and it was so good and easy! Hubby gave it a “two thumbs up” and asked that we add it to our rotation of recipes. He even got to take a leftover chicken thigh for lunch today which did not disappoint. Thank you!

    • Julia October 31, 2017, 6:21 pm

      Hi Julie! So glad you liked it! 🙂

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