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Ten-clove Garlic Marinated Chicken Thighs

Ten-clove Garlic Marinated Chicken Thighs

A bold garlic, lemon, and herb marinade seasons juicy chicken thighs before they are seared and roasted until golden. The result is a simple mediterranean-style dinner with crisp edges, tender meat, and a bright pan sauce.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Ingredients

  • 1.5 lb boneless skinless chicken thighs (trimmed)
  • 0.25 cup chicken broth (low-sodium)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tbsp dijon mustard
  • 1.25 tsp kosher salt
  • 0.5 medium lemon (cut into wedges)
  • 10 cloves garlic (finely minced)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp fresh rosemary (chopped)
  • 1 tsp lemon zest (finely grated)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried oregano

Instructions

  1. Place the trimmed 1.5 lb boneless skinless chicken thighs on a plastic cutting board, pat them dry with paper towels, and keep the raw chicken separate from ready-to-eat foods while you prepare the marinade.
  2. Whisk the 10 cloves finely minced garlic, 3 tbsp extra-virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp finely grated lemon zest, 1 tbsp Dijon mustard, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh rosemary, 1 tsp dried oregano, 1.25 tsp kosher salt, and 0.5 tsp freshly ground black pepper in a medium nonreactive bowl for about 30 seconds, until the marinade looks emulsified and fragrant.
  3. Add the chicken thighs to the bowl and turn them with tongs until every piece is evenly coated, about 1 minute; cover the bowl and refrigerate for at least 20 minutes or up to 8 hours for deeper flavor.
  4. When ready to cook, heat the oven to 425°F (220°C) and position a rack in the center; let the marinated chicken stand at room temperature for 10 minutes while the oven heats so it cooks evenly.
  5. Remove the chicken from the marinade with tongs, letting excess marinade drip back into the bowl, and discard any raw marinade left in the bowl; wash your hands, tongs, cutting board, and any surfaces that touched raw chicken with hot soapy water.
  6. Heat a 12-inch oven-safe skillet over medium-high heat for 2 minutes, then arrange the chicken thighs smooth-side down in a single layer; cook without moving for 4 to 5 minutes, until the undersides are deeply golden and release easily from the pan.
  7. Turn the chicken with clean tongs and cook the second side over medium-high heat for 2 minutes, until lightly browned around the edges.
  8. Pour 0.25 cup low-sodium chicken broth around the chicken, not over the browned tops, and scrape the bottom of the skillet with a wooden spoon for 30 seconds to loosen the browned bits.
  9. Transfer the skillet to the 425°F (220°C) oven and roast for 12 to 15 minutes, until the thickest thigh registers 165°F (74°C) on an instant-read thermometer and the juices run clear.
  10. Move the skillet to a heatproof surface, loosely tent the chicken with foil, and let it rest for 5 minutes so the juices redistribute and the internal temperature remains safely at or above 165°F (74°C).
  11. Spoon the garlicky pan juices over the chicken in the skillet for about 30 seconds, then taste the sauce and adjust only with a small pinch of salt or pepper if needed.
  12. Serve the chicken hot on a platter with the lemon wedges on the side, making sure each serving gets some of the softened garlic and herb pan juices.

Nutrition (per serving)

  • Calories: 341
  • Protein: 34 g
  • Fat: 21 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 905 mg

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