Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs

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. I use 20 garlic cloves and fresh thyme. Your whole family will love this dish!

These BAKED chicken thighs are so GOOD! I use bone-in skin-on chicken thighs. 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 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!

Ingredients you need for garlic thyme chicken

  • olive oil
  • 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)
  • chicken broth
  • fresh thyme leaves

The cooking pan I used to make this dish

To make this dish you’ll need to use an oven-proof pan, such as a cast-iron pan or an oven-proof braiser pan. I’ve used a 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! A 10-inch braiser pan makes just enough food for 2-3 people – an excellent choice if you’re cooking for a small family or a small company.

How to cook garlic thyme chicken

  1. Heat the oven to 400° F.
  2. First, you need to pan sear the chicken to give that nice golden crust:
  3. Season the chicken thighs generously with salt and pepper.
  4. In an oven-safe braiser pan or big, oven-safe skillet with a lid, heat the olive oil over medium-high heat. 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.
  5. Then, cook the garlic cloves:
  6. Reduce the heat to medium, add 20 garlic cloves to the same pan, and cook garlic for about 3 minutes, occasionally turning, until garlic starts to soften and brown.
  7. Finally, bake the chicken:
  8. Return chicken thighs to the braiser pan, cover with the lid or aluminum foil, and bake for 15 minutes in the preheated oven at 400 F.
  9. Remove the pan from the oven and put it on a stovetop – 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.
  10. Make the gravy:
  11. 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.

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

Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs with a flavorful gravy – baked chicken recipe.  Takes only 35 minutes from start to finish. Use bone-in, skin-on chicken thighs and 20 garlic cloves. 

  • 2 tablespoons olive oil
  • 4 chicken thighs bone-in, skin-on
  • Salt and freshly-ground black pepper
  • 20 cloves 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
  1. Heat the oven to 400° F.

Brown chicken thighs to golden crust

  1. In an oven-safe braiser pan or big, oven-safe skillet with a lid, heat olive 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.

Cook garlic

  1. 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. 

Bake chicken thighs

  1. 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.

Make the gravy

  1. 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. 

  2. Remove the chicken thighs and garlic from the pan to a plate. 

  3. Remove all but 2 tablespoons of oil from the pan. 

  4. Over medium heat, whisk in the 2 tablespoons of flour in the 2 tablespoons of oil in the pan. 

  5. Over medium-high heat, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens. 

  6. Remove the pan from the heat, and season the sauce with salt and pepper. 

  7. Add the roasted garlic and chicken thighs back to the pan to reheat the chicken.

Main Course
American
garlic chicken, thyme chicken

Nutrition Information

Garlic Thyme Chicken Thighs nutrition

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