Chicken Thighs with Lemon, Garlic & Thyme ~ are roasted in a bath of lemon juice, white wine, and chicken broth and is easily prepared in one baking dish. These thighs always turn out super moist, juicy and lemony-delicious!
Spring has officially begun and we have already been setting up our terrace to enjoy eating al fresco but the weather has been chilly and so unpredictable, my husband suggested to make use of the oven.
So instead of grilling chicken outside, I decided to roast the thighs with everything, all 6 ingredients, including cloves of garlic and fresh thyme. Simple ingredients are what make these chicken thighs so flavorful. Roasting everything together in the oven is definitely an advantage, as it freed up my time to get other things done. A blessing in disguise !
Plus, while the chicken was roasting, I quickly made my Oven Steak Fries, threw those in the oven as well and served them as a side. Dinner was complete in less than an hour. Perfect for a chilly night!
No matter which side dish you serve them with, when you serve chicken thighs, remember to pour the remaining lemon juices over them, making the thighs taste even more flavorful.
The best part of roasting in the oven? The lemon, garlic and thyme create a wonderful aroma that permeates throughout the house, bringing everyone to the table with an appetite.
Chicken Thighs with Lemon, Garlic & Thyme
- 6 skinless, boneless chicken thighs (about 2 lbs)
- 1 cup chicken broth
- 1/4 cup white wine
- 1/3 cup lemon juice
- 3 to 4 garlic cloves
- 1 Tbsp. extra-virgin olive oil
- sprigs of fresh thyme
- 1/4 tsp. salt and fresh cracked black pepper
Preheat oven at 375 degrees on ROAST.
Rinse the thighs in a large bowl with running water and rinse chicken a few times, until water comes out clear. Trim any excess fat from the thighs and discard. Drain in a colander.
Place the thighs in an 8 x 11 deep baking dish.
Pour in chicken broth, wine and lemon juice. Toss in garlic cloves and season the chicken with salt and pepper and drizzle over the chicken with olive oil.
Toss in a some sprigs of fresh thyme on top.
Place the baking dish on the middle rack in the oven. Roast the chicken, uncovered for 45 minutes.
Serves 3 to 5