Kitchen notes · a little help before you start
Roasted chicken thighs with white wine garlic sauce
Golden chicken skin over a white wine garlic sauce makes an appealing dinner to cut into. The herbs give the sauce a savory scent, with lemon keeping a little brightness underneath.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Dry and salt both sides
Pat the thighs dry with paper towels, then season both sides with salt before starting the skillet cooking.
2. Brown skin-side down
Leave the thighs skin-side down until golden before taking them out to build the sauce in the same pan.
3. Return skin-side up
After seasoning the wine sauce, put the thighs back skin-side up for their oven finish.
Get to know the ingredients
Crushed garlic cloves
Crush the garlic and cook it with herbs until fragrant before pouring in the white wine and lemon juice.
Fresh herb choices
Thyme, rosemary, oregano, sage and parsley are all listed options for the sauce's fresh herbs.
Butter or olive oil
Choose butter or olive oil for the sauce stage after the browned chicken has been removed from the pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Roasted chicken thighs with white wine garlic sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add parsley if you like
Once the chicken is crisp and cooked through, remove from the oven and scatter with optional chopped parsley before serving.
A little more help as you go
Use an ovenproof pan
The same pan moves from browning chicken and making sauce on the stove into the hot oven.
Lemon joins the wine
Pour lemon juice in with white wine after garlic and herbs become fragrant, then season the sauce.
A few questions you might have
Is the chicken browned on both sides first?
The skillet stage browns the skin side; the thighs return skin-side up before their oven roasting stage.
Does butter go in before the first chicken browning?
The directions add butter or oil after removing the browned thighs, when starting the garlic and herb sauce.
Should I cover the pan in the oven?
The directions place the skillet in the hot oven for roasting, with no covered stage specified.
When do I season the sauce with pepper?
Season the sauce with salt and pepper after adding wine and lemon juice, before returning chicken.
What tells me the oven stage is finished?
The chicken should be crisp and cooked through before you remove it and add the optional parsley.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: simply-delicious-food.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
