Be sure to serve this with a side of homemade mashed potatoes and roasted green beans!
Baked Chicken Thighs
You can’t beat the flavor that comes from these Baked Chicken Thighs. These are seared to golden perfection and oven baked with an easy pan sauce! The results are super juicy on the inside, with a seasoned crispy skin on the outside. BONUS: It’s super easy to transform that pan sauce into an incredible homemade gravy to serve with mashed potatoes. Talk about a delicious meal! Don’t miss my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season chicken thighs with salt/pepper. Combine melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Brush it over the chicken. Sear the chicken, then set aside.
Deglaze the skillet with white wine. Add chicken broth, chicken bouillon, smashed garlic cloves, and thyme. Bubble gently and reduce for 5 minutes.
Add the chicken back and bake at 375°for 30 minutes. Remove and let rest. Optional: Make gravy with the pan sauce. (See recipe card for instructions.)
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chicken (and gravy) does freeze and reheat well. Leftover chicken is also perfect for homemade soup. Leftover gravy is great in Chicken Pot Pie!
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
12-inch Enamel Cast Iron Skillet– A great size for this recipe. Better Than Bouillon– I use this for the broth and bouillon cubes in my recipes. It takes up very little space and is easy to measure customized amounts. Large Measuring Cup with a Spout -This is what I use to make the gravy with the pan sauce at the end. Kitchen Tongs– makes it easy to handle the chicken when searing. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Meat Thermometer Kitchen Shears– to cut away excess skin/fat if needed. Gravy Master adds a darker color to gravies and sauces.
