Name: Succulent Barefoot Contessa Chicken Thighs With Lemon And Thyme Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs); 1.5 cups (225 g) chopped yellow onion (1 large); 1.5 cups (200 g) chopped leeks (white and light green parts from 2 leeks); 2 tsp (6 g) minced garlic (2 cloves); 8 to 10 sprigs fresh thyme; 0.5 small lemon, sliced into thin half-rounds; 2 tbsps (30 ml) olive oil (for rubbing the chicken); 2 tbsps (28 g) unsalted butter (¼ stick); 0.5 cups (120 ml) chicken stock (preferably homemade); 0.5 cups (120 ml) dry white wine (such as Pinot Grigio); 0.5 cups (120 ml) crème fraîche; 2 tbsps (30 ml) freshly squeezed lemon juice; Kosher salt (to taste); Freshly ground black pepper (to taste); Cooked basmati rice or couscous

Description

Barefoot Contessa’s creamy chicken thighs with lemon and thyme elevate weeknight dinners with elegant Mediterranean flavors. Rich pan sauce and herbal notes create a simple yet sophisticated meal home cooks can master quickly.

Ingredients

Scale

3 lbs (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
1.5 cups (225 g) chopped yellow onion (1 large)
1.5 cups (200 g) chopped leeks (white and light green parts from 2 leeks)
2 tsp (6 g) minced garlic (2 cloves)
8 to 10 sprigs fresh thyme
0.5 small lemon, sliced into thin half-rounds
2 tbsps (30 ml) olive oil (for rubbing the chicken)
2 tbsps (28 g) unsalted butter (¼ stick)
0.5 cups (120 ml) chicken stock (preferably homemade)
0.5 cups (120 ml) dry white wine (such as Pinot Grigio)
0.5 cups (120 ml) crème fraîche
2 tbsps (30 ml) freshly squeezed lemon juice
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Cooked basmati rice or couscous

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Instructions

Preparation: Preheat oven to 400°F with center rack positioning. Thoroughly dry chicken thighs and massage with olive oil, seasoning comprehensively with salt and black pepper.
Initial Roasting: Arrange chicken thighs skin-side up on rimmed baking sheet, ensuring separation. Roast for 35-40 minutes until internal temperature reaches 165°F and skin achieves golden crispiness.
Vegetable Foundation: In large ovenproof skillet, melt butter and olive oil. Sauté onions and leeks until translucent, approximately 6-8 minutes. Introduce minced garlic, stirring to release aromatic oils without scorching.
Liquid Development: Pour chicken stock and white wine into skillet, allowing liquid to simmer and reduce, concentrating flavor profiles. Whisk crème fraîche into liquid, incorporating freshly squeezed lemon juice, salt, and ground black pepper. Adjust seasonings for balanced taste.
Final Assembly: Nestle roasted chicken thighs into creamy sauce, strategically placing lemon slices between pieces. Scatter fresh thyme sprigs across the surface for enhanced aromatics.
Completion: Return skillet to oven, cooking uncovered for 12-15 minutes to thicken sauce and harmonize flavors. Serve immediately over warm basmati rice or fluffy couscous, generously spooning additional sauce around the plate for optimal dining experience.

Notes

Dry Thoroughly: Pat chicken thighs completely dry to ensure crispy, golden skin and better seasoning adherence.
Temperature Precision: Use a meat thermometer to check chicken reaches 165°F (74°C) for safe, perfectly cooked meat.
Sauce Consistency: Simmer sauce slowly to develop deep flavors and achieve desired creamy thickness without separating.
Skin-Side Strategy: Position chicken skin-side up during roasting to maximize crispiness and prevent soggy texture.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6
Calories: 495
Sugar: 2 g
Sodium: 420 mg
Fat: 34 g
Saturated Fat: 11 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 120 mg