Description
You are not going to believe how crispy these chicken thighs are! I like to flavor them with fresh rosemary and garlic, but see the notes for more variations.
Ingredients
- 4 to 6 boneless, skin-on chicken thighs*
- 2 tsp extra virgin olive oil
- 8–10 whole garlic cloves in skin*
- 3–4 sprigs rosemary*
- ¼ cup white wine, chicken stock or water
- Kosher salt and fresh cracked black pepper
Instructions
- Season chicken and prepare pan: Pat chicken dry and season with salt and pepper. Add oil to room temperature, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan.
- Slowly cook chicken: Allow chicken to slowly cook on skin side for a total of 40-60 minutes. Once pan heats up, reduce heat to medium-low so skin renders fat, and slowly browns and crisps. Move garlic and rosemary in pan as needed to prevent burning.
- Flip and Deglaze: Once chicken appears about 90% of the way cooked through and the skin is crispy, flip over chicken. Pour white wine in the bottom of the pan, avoiding the skin. Increase heat and allow most of the wine to evaporate and for chicken to finish cooking through, 4-6 minutes.
- Serve: Serve chicken with pan juices, and garlic cloves. The garlic should be tender and sweet. Enjoy.
Notes
See photos and notes in post on how to debone a chicken thigh. You can also ask for help from your local butcher.
If desired, you could make this with skin-on, boneless chicken breasts.
You can also use bone in chicken. In that case, follow the same steps up to when you deglaze the pan with wine. Then place the pan in a preheated 350F oven. Start checking for doneness after 5 minutes. The chicken should register 160-165F in the thickest part. Rest 5-8 minutes before serving.
Substitute with a few sprinkles of dried rosemary and garlic, or leave out all together. You can use other herbs and spices, as desired, in place of the fresh rosemary and garlic, as well.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Pan roast
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 470
- Sugar: 0g
- Sodium: 160mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 190mg
