Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 head garlic, cloves separated but unpeeled
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup dry white wine or chicken broth
- 2–3 sprigs fresh thyme or rosemary
- Salt and black pepper, to taste
- Optional: 1 tbsp lemon juice or zest, crusty bread for serving
Instructions
- Preheat oven to 400°F (200°C).
- In an oven-safe skillet or baking dish, melt butter with olive oil over medium heat. Add whole garlic cloves and sauté for 2–3 minutes until lightly golden.
- Season chicken with salt and pepper, then place skin-side up in the skillet with the garlic.
- Pour in the wine or broth and scatter thyme or rosemary around the chicken.
- Transfer skillet to the oven and roast for 35–45 minutes, or until chicken is golden and internal temp reaches 165°F (75°C).
- Let rest for a few minutes. Spoon garlic butter sauce over chicken and serve with mashed potatoes, roasted veggies, or crusty bread.
Notes
- Boneless thighs can be used—reduce cook time by about 10 minutes.
- Leave garlic cloves unpeeled to prevent burning and mellow their flavor.
- Add Dijon mustard or cream to the sauce for a richer variation.
- Squeeze roasted garlic onto bread or mix into the sauce.
- Lemon juice adds a nice bright finish if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 0g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 105mg
