Garlic Roasted Chicken Thighs

These Garlic Roasted Chicken Thighs are rubbed with minced garlic, cooked low and slow for the juiciest chicken thighs you’ve ever tasted! This is one of the best chicken thigh recipes that I make for our family.

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Garlic Roasted Chicken Things….that’s what I’m bringing to the table today. It’s literally become my go-to way to make chicken. I’ve always been an “over cook the chicken” kind of person. We all know that leads to dry, tasteless chicken.

I’ve been hiding that fact by covering the chicken that I make in Alfredo sauces, cheese and butter sauces. I’m ashamed but it’s true, I’m a chicken overcooker.

Well, I was! I can proudly say with a smile on my face that I am no longer that girl. Cooking chicken in the oven like this makes the most delicious chicken that’s no where near dry and doesn’t need 200 gallons of sauce on it to mask the dryness. Like you literally have no idea how much we love this.

I’ve made it at least 3 times in the past month, we had it for dinner last Saturday and I’ll be making it again before the end of the week!

What you’ll need to make Garlic Roasted Chicken Thighs: (amounts in recipe below)

• bone-in, skin-on chicken thighs
• garlic
• paprika
• seasoning salt
• Olive Oil
• can of whole carrots, drained (I used Le Sueur Baby Carrots)

How to make Garlic Roasted Chicken Thighs:

So this is how we’re going to make these Garlic Roasted Chicken Thighs!

Now I made 4 chicken thighs with this recipe here, I did that for two reasons, there are only two of us and this was plenty with leftovers to spare and my large cast iron skillet would only hold 4 without over crowding the pan. However, If you want to use a bigger skillet or a large baking dish, just double the recipe for more!

Grab your chicken thighs, make sure that they are the bone in, skin on chicken thighs. When we picked up the items to make this again on Saturday, Thomas immediately reached for the skinless, boneless chicken thighs out of habit but trust me, you’re going to want the other ones..

You’re also going to need 1 head of garlic. The cloves need to be peeled and you’re going to want to mince about half of them to rub on the chicken. The other cloves of garlic are just going to be tossed into the pan to cook with the chicken.

Pre-heat the oven to 300F.

Lay the chicken thighs, skin up, in a large oven proof skillet. I used a big cast iron skillet because that’s what I like to cook with but you could use which ever large oven proof skillet you have or a large baking dish.

Take the garlic that you minced and spread it all over the top of the chicken. Sprinkle the chicken with the seasoning salt and paprika. 

Now when I make this, I pour a can of the whole baby carrots into the pan with the chicken to cook.

We love this but you don’t HAVE to add the carrots if you don’t want to, but I really think that you should. I use Le Sueur Baby Carrots when we make this because that’s what I can find around here.

Toss in the rest of the whole garlic cloves and evenly spread the carrots around the chicken in the skillet. Once that’s all done and your little chicks are ready, drizzle the olive oil over the chicken thighs.

Turn the chicken over so that the skin is facing down in the skillet.

Cover the skillet with foil, crimping the edges tightly and place it into the preheated oven. This is going to help steam the chicken thighs!

Bake chicken for 45 minutes.

After 45 minutes, carefully remove from skillet from the oven and flip the chicken thighs so that the skin side is up. Now just carefully cover the skillet with the foil again. Please watch yourself…you KNOW that pan is hot.

Pop the chicken back into the oven and let it bake for 1 more hour. Low and Slow baby…low and slow.  

**If you’re serving the yellow saffron rice with this like I did, make sure that you start the rice 30 minutes before the chicken is suppose to be done. Most yellow saffron rice takes 20-25 minutes to cook**

After the hour is up, pull the chicken skillet from the oven and carefully remove the foil. Don’t let that steam burn your arms!

Scoop out some of the juices and place them into a small bowl.

Turn the broiler on to high and put those chicken thighs back into the oven without the foil.

Let the chicken thighs sit in the oven, under the broiler for 7-10 minutes or until the tops are golden brown and crispy. Watch them though!

You don’t want them to burn and I’m not sure how hot your broiler gets in your oven!

Once browned to your liking, remove from oven and drizzle with chicken those pan drippings that you saved before serving.

Oh man, can I come over for dinner? That chicken looks amazing!

Like I said before, I cook this garlic chicken with the carrots and we love to serve this over yellow saffron rice.

Also, I like to mix green peas with mushrooms and pearl onions into my saffron rice when I eat this! Ok, Thomas does NOT want peas, mushrooms or pearl onions in his rice, but just so you know, it’s really good.

But as always, you don’t have to use the saffron rice or peas with this. You can serve it as is or with your favorite side items

We just seem to pick side items for dishes like this and we literally only make those side items with the dish haha. Please tell me that we’re not the only ones that do this.

Garlic Roasted Chicken Thighs  FAQ

1. At what temperature do I cook these chicken thighs?  I like to cook these at 300F. Sometimes if you cook chicken thighs at too high of a temperature then they’ll dry out. 

2. Can I use boneless chicken thighs? You can! However, you’ll want to change up the cooking time a bit. I don’t use boneless chicken thighs for this recipe so I’m not sure of the cooking time but I’ll practice for you. However, the chicken’s internal temperature needs to reach 165°F. 

Side items to serve with these Garlic Roasted Chicken Thighs:

• Stove Top Southern Green Beans
• One Dish Easy Cheesy Mac and Cheese
• Mama Sylvia’s Baked Beans
• Crispy Garlic Parmesan Roasted Broccoli

 

Garlic Roasted Chicken Thighs Recipe

Garlic Roasted Chicken Thighs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

These Garlic Roasted Chicken Thighs are cooked low and slow for the juiciest chicken thighs you've ever tasted! This is one of the best chicken thigh recipes that I make for our family.

Print

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 head of garlic, about 12-14 cloves, peeled (mince half of the garlic)
• 1/4 teaspoon paprika
• 1/4 teaspoon seasoning salt
• 2 ounces Olive Oil
• 1 (15oz) can of whole carrots, drained (I used Le Sueur Baby Carrots)

Instructions

1. Pre-heat oven to 300F.
2. Lay the chicken thighs, skin up, in the skillet. Spread the minced garlic onto the chicken. Season with seasoning salt and paprika.
3. Toss in the rest of the whole garlic cloves and evenly spread the carrots around the chicken in the skillet. Drizzle the olive oil onto the chicken.
4. Turn the chicken over so that the skin is facing down in the skillet.
5. Cover the skillet with foil, crimping the edges tightly and place into the preheated oven.
6. Bake chicken for 45 minutes.
7. CAREFULLY remove from the oven and flip the chicken thighs so that the skin side is up.
8. Carefully place foil back onto skillet and bake for 1 hour.
9. Remove foil.
10. Scoop out some of the juices and place in a small bowl.
11. Turn the broiler on.
12. Let the chicken thighs sit in the oven, under the broiler for 7-10 minutes or until the tops are golden brown and crispy.
13. Drizzle with chicken drippings before serving.

Notes

*Optional to serve with the chicken:
Yellow Saffron Rice, cooked according to package directions
Peas with mushrooms and pearl onions, heated

*You'll also need foil and a oven proof skillet (or large baking dish)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 42mgSodium: 180mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 9g

This data was provided and calculated by Nutritionix on 8/24/2020 - Calories and Nutrition may vary depending on brands and amounts used.

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