Garlic Herb Chicken
These garlic herb chicken thighs are juicy, crispy and packed with garlic, and dried herbs. An easy oven-baked chicken dinner made with simple ingredients and ready in about an hour. Perfectly delicious weeknight meal.
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Ingredients
For chicken:
- 6 bone-in skin-on chicken thighs
- 3 tablespoons garlic herb seasoning
- 2 tablespoons olive oil
- Juice from 1 lemon
- Salt to taste
For gravy:
- 50 g unsalted butter
- 1 garlic minced
- ½ teaspoon garlic herb seasoning
- 1 teaspoon lemon juice
- 3 tablespoons chopped parsley
- Salt to taste
To serve:
Instructions
Cook chicken:
- Preheat oven to 200ºC or 400ºF.
- Pat chicken thighs dry with a paper towel.
- Place chicken in a bow. Add garlic herb seasoning, olive oil, and lemon juice. Season with salt.
- Rub the mixture evenly over the chicken.
- Arrange the chicken skin-side up in a baking dish or on a rimmed baking sheet, leaving space between pieces.
- Bake for about 35-45 minutes, or until the thickest part reaches 74ºC (165ºF) on na instant-read thermometer.
- Remove from oven. Rest for about 10 minutes.
Make gravy:
- Heat butter in a medium pan over medium-high heat.
- Add garlic. Saute, stirring, for about 40 seconds or until fragrant.
- Add pan juices from the baking dish.
- Add garlic herb seasoning, lemon juice and parsley.
- Stir to combine. Bring to a boil.
- Simmer for about 2-3 minutes or until the gravy is thick but pourable.
- Check the seasoning and add salt if needed.
Serve:
- To serve, spoon the gravy over the chicken, and serve with roast potatoes, and rice or crusty bread.
Notes
- Thick gravy - If the gravy is too thin, combine together 1 teaspoon cornstarch (corn flour) and 1 tablespoon water and add to the gravy. Simmer for a few minutes until it thickens.
- Chicken thighs - Bone-in, skin-on thighs are my first choice because they stay juicy and develop beautiful crisp skin. Remember boneless thighs will cook more quickly.
- Garlic - I used garlic in the form of garlic powder in this recipe. Garlic, when combined with other dried herbs, forms a flavorful spice blend that you can make ahead and store in an airtight container.
- Herbs - All the herbs used in this recipe are dried herbs including parsley, basil, oregano and thyme.
- Serving suggestion - I served these baked chicken thighs with Filipino garlic fried rice and crispy baked potatoes.
- Other serving options - Roasted vegetables, cucumber salad, steamed broccoli or green beans.
Nutrition
Calories: 628kcal | Carbohydrates: 1g | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 170mg | Potassium: 466mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 738IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg