I’ve been trying to shop a little more frugally lately, and I kept reading that chicken thighs are a great way to have flavorful chicken for a fraction of the cost. Off to the store I went, and thighs I found. Now what?
Scour the internet, looking for the best recipes for chicken thighs. Jackpot! I found an awesome blog, Damn Delicious, and found a killer recipe. In the post, she talks about wanting to guzzle down the sauce for the chicken. That told me it would be good, but guzzle? Hot damn. Now that I’ve made it, I want that sauce on everything. I want to drink it. I may or may not have sipped down the leftovers. Sssshhhhhh.
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve chicken immediately, garnished with parsley, if desired.