Kitchen notes · a little help before you start

Roasted Chicken Thighs with Garlic

Name: Roasted Chicken Thighs with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsp olive oil; 1 Tbsp butter; 30 each garlic cloves, (peeled, from 2 heads); As Needed Salt; As Needed black pepper; 6 each large bone-in, skin-on chicken thighs, (trimmed of excess skin); 2 tsp finely minced fresh rosemary; 2 tsp finely minced fresh thyme; 3/4 tsp cornstarch; 1/3 cup low-sodium chicken broth; 1 Tbsp fresh lemon juice; 1 Tbsp minced fresh parsley (optional)

Golden chicken thighs with roasted garlic make an especially inviting plate, with lemon pan sauce gathered underneath. The garlic cloves soften alongside the meat, ready to enjoy with each piece. A little sauce catches the herbs and the savory juices from the browned chicken.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 4
Ingredients: 12 listed

Make it part of your week

Estimating…

Main courseFrenchChickenPrep: 15 minutes or lessTotal: 31–60 minutesRoastingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: French
Cooking method: Roasting · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Brown garlic lightly

Turn the garlic occasionally until lightly browned, then lift it out while leaving the oil in the pan.

2. Dry the chicken skin

Dab the skin well with paper towels before seasoning and placing it skin side down to brown.

3. Whisk the sauce constantly

Whisk the broth mixture into simmering drippings and keep whisking during its short thickening stage.

Get to know the ingredients

Chicken thighs

Use bone-in skin-on thighs with excess skin trimmed before drying and browning the skin side.

Garlic cloves

Peel the whole cloves before browning them; they roast around the chicken after the sear.

Cornstarch

Whisk the cornstarch into the broth before adding the mixture to the hot chicken drippings.

The last little job

Plate over the sauce

Spoon pan sauce onto the plates, add chicken and roasted garlic, then scatter with parsley.

A little more help as you go

Herbs on both sides

Season with thyme and rosemary, then flip the thighs and season the other side before roasting.

Lemon off the heat

Remove the thickened pan sauce from heat before stirring in the fresh lemon juice.

A few questions you might have

Does the garlic stay in while chicken browns?

Set the browned garlic aside, then scatter it back around the chicken just before roasting.

How do I check the roasted chicken?

Check the center for the specified internal temperature and look for the crispy skin described.

Should I leave the chicken skin side down for roasting?

Flip after seasoning so the skin faces up when the skillet goes into the oven.

Is parsley required?

The minced fresh parsley is optional, added as the final sprinkle over the plated chicken.

Can I use the same skillet for sauce?

Yes, transfer the chicken and garlic to a plate, then make the sauce from the skillet drippings.

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: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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