Description
Ina Garten’s creamy chicken thighs with lemon & thyme showcase Mediterranean flavors in a comforting dish. Succulent chicken nestles in a rich sauce, inviting diners to savor each luxurious bite with crusty bread and fresh herbs.
Ingredients
Scale
- 3 lbs (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
- 1.5 cups (150 g) chopped yellow onion (1 large)
- 1.5 cups (150 g) chopped leeks, white and light green parts (2 leeks)
- 0.5 small lemon, sliced in thin half-rounds
- 2 tsps (2 cloves) minced garlic
- 8 to 10 sprigs fresh thyme
- 0.5 cup (120 ml) chicken stock, preferably homemade
- 0.5 cup (120 ml) dry white wine, such as Pinot Grigio
- 0.5 cup (120 ml) crème fraîche
- 2 tbsps (28 g) unsalted butter
- 2 tbsps (30 ml) freshly squeezed lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- Cooked basmati rice or couscous, for serving
Instructions
- Chicken Preparation: Pat thighs dry and arrange skin-side up on a sheet pan. Massage with olive oil, then generously season with salt and pepper.
- Initial Roasting: Bake in a preheated oven at 400°F for 30-40 minutes until chicken is fully cooked and skin turns golden-brown and crispy. Transfer chicken to a side plate.
- Vegetable Sauté: In a large ovenproof sauté pan, combine butter and olive oil over medium heat. Sauté onions and leeks until translucent and soft, approximately 5-7 minutes. Add minced garlic and cook for an additional 2 minutes to release aromatic flavors.
- Liquid Development: Introduce chicken stock and white wine, allowing the mixture to simmer and reduce for 5 minutes, concentrating the underlying flavors.
- Sauce Creation: Whisk crème fraîche and lemon juice into the simmering liquid, creating a smooth, velvety sauce. Season with salt and black pepper to taste.
- Final Assembly: Gently nestle roasted chicken thighs into the prepared sauce. Strategically place lemon slices between chicken pieces and scatter fresh thyme sprigs across the top.
- Final Roasting: Return pan to the oven and roast uncovered for 15 minutes, allowing flavors to meld and intensify.
- Serving: Plate the chicken immediately, generously spooning the rich, aromatic sauce over basmati rice or couscous for a complete and satisfying meal.
Notes
- Chicken Skin Technique: Pat thighs completely dry to ensure maximum crispiness and achieve that perfect golden-brown exterior during roasting.
- Temperature Precision: Use an instant-read meat thermometer to confirm chicken reaches 165°F internally, guaranteeing safe and perfectly cooked meat.
- Sauce Consistency Tip: Whisk crème fraîche slowly and off direct heat to prevent curdling and maintain a smooth, luxurious sauce texture.
- Herb Freshness Hack: Add fresh thyme sprigs at the end of cooking to preserve their delicate flavor and aromatic qualities, preventing bitterness from prolonged heating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 150 mg