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Garlic Thyme Chicken Thighs

Garlic Thyme Chicken Thighs

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.