Herb Roasted Chicken Thighs Recipes

HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE

Herb Roasted Chicken Thighs in Creamy White Wine Sauce image

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe!

Provided by Olya

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
3 lbs chicken thighs (bone-in, skin-on)
Salt and pepper
Italian seasoning ((divided))
2 tbsp butter
1 medium onion (diced)
3 garlic cloves (chopped)
3-4 thyme sprigs (leaves only)
1 tbsp flour (for thickening the sauce)
½ cup white wine
1 cup chicken stock
½ cup heavy cream
Salt and pepper to taste

Steps:

Preheat oven to 400 F.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.Next add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it's no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. Make sure to taste the sauce and add salt and pepper, to taste.
Return chicken thighs back into the pan with sauce. Put in the oven uncovered and cook at 400 for 35 minutes. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.

Nutrition Facts : Calories 500 kcal, Carbohydrate 5 g, Protein 29 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 195 mg, Sodium 497 mg, Sugar 1 g, ServingSize 1 serving

HERB-ROASTED CHICKEN

Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB ROASTED CHICKEN THIGHS

Herb Roasted Chicken Thighs image

Roasted chicken thighs with fresh herbs are welcome on the dinner table any day, weekend or weeknight. Might as well roast some carrots and potatoes while you're at it; just start them 10 minutes or so before the chicken and everything will be ready together.

Provided by yellowflowers

Time 3h

Yield 4

Number Of Ingredients 10

Ingredients

1/3 cup dry white wine
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Greek seasoning or herbes de Provence
1/2 teaspoon salt
1/2 teaspoon black pepper
8 skinned and boned chicken thighs

Steps:

Combine first nine ingredients in a shallow dish or large heavy duty zip-top plastic bag. Add chicken. Cover or seal and chill for 4 hours. Remove chicken from marinade discarding marinade. Place chicken on a lightly greased rack in a aluminum foil lined broiler pan. Bake at 400 degrees F for 25 minutes or until chicken is done.

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