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Ina Garten Lemon Chicken Thighs

Ina Garten Lemon Chicken Thighs
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Juicy, skin-on chicken thighs are seared until golden, then baked in a bright, garlicky lemon and white wine sauce. The result is tender meat with crispy skin, balanced by a tangy, savory pan sauce that’s perfect over rice or with crusty bread.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2 1/2 to 3 lb total)
  • 2 tbsp olive oil, divided
  • 2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1 medium yellow onion, cut into 1/2-inch half-moons (about 1 cup)
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 tbsp unsalted butter, cut into small pieces
  • 2 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)
  • 1 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F / 204°C. Pat chicken thighs dry with paper towels — this is essential for crispy skin. Season both sides evenly with 2 tsp kosher salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a large (12-inch) ovenproof skillet, such as cast iron or stainless steel, over medium-high heat until the oil shimmers and just starts to smoke. Place chicken thighs skin-side down in a single layer without overcrowding — work in batches if needed.
  3. Sear without moving for 5-6 minutes until skin is deep golden brown and releases easily from the pan. If it sticks, cook another minute. Flip with tongs and sear the second side for 3 minutes. Transfer chicken to a plate.
  4. Reduce heat to medium. Add remaining 1 tbsp olive oil to the pan. Add onion half-moons and cook, stirring occasionally, for 4 minutes until softened and lightly browned at edges, scraping up browned bits.
  5. Add sliced garlic and cook for 30 seconds until fragrant — do not let it brown or it will become bitter. Pour in white wine and lemon juice, stirring to deglaze the pan completely. Let simmer for 1 minute, scraping up all fond.
  6. Add chicken broth and thyme sprigs. Bring to a simmer, then return chicken thighs skin-side up to the skillet, nestling them into the liquid. The liquid should come about 1/4 inch up the sides of the thighs.
  7. Transfer skillet to the preheated oven. Bake uncovered for 25-30 minutes until chicken registers 165°F / 74°C in the thickest part (not touching bone). The skin should be deep brown and crisp.
  8. Remove skillet from oven and transfer chicken to a serving platter, tent loosely with foil. Discard thyme stems. Place skillet over medium heat on stovetop. Whisk in butter pieces until melted and incorporated.
  9. If you prefer a thicker sauce, stir the cornstarch slurry to recombine, then drizzle into simmering sauce while whisking constantly. Cook 1 minute until slightly thickened and glossy. Taste and adjust salt and pepper.
  10. Spoon sauce over chicken thighs, garnish with chopped parsley, and serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place chicken skin-side up in a 375°F / 190°C oven for 10-12 minutes until hot and skin recrisps. The sauce can be reheated in a small saucepan over low heat. This dish freezes well up to 2 months — cool completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating as directed.

Nutrition

Keywords: lemon chicken thighs, Ina Garten chicken, baked chicken thighs, lemon garlic chicken, Mediterranean chicken, chicken with white wine, crispy skin chicken, weeknight chicken dinner, roasted chicken thighs, chicken thigh recipe

Find it online: https://inagartendishes.com/ina-garten-lemon-chicken-thighs-recipe/