Skip to content

oven roasted chicken thighs with garlic gravy

March 14, 2009

I have squeezed all I can out of our Seattle trip, and now are back to our regular programming.  But good news!  It was warm enough to make a snowman, complete with a carrot nose and dried cherry eyes.  

Tonight we had Oven Roasted Chicken Thighs adapted from the March Bon Appetit magazine.  I made a garlic gravy to go along with it because I’m a sucker for gravy and sauces and all that good stuff.   You’d be able to tell that just by looking at me.

The end result of this simply prepared dish was a Sunday-quality dinner on a Saturday night.  The thighs were crispy on the outside and moist inside, and the roasted veggies complemented the dish well.  Add a bit of peppery garlicky gravy on top and that’s one-dish perfection for me.


Oven Roasted Chicken Thighs with Garlic Gravy
-adapted from Bon Appetit 

3 tablespoons olive oil, divided
6 chicken thighs, skin on, bone in
salt and pepper
2 teaspoons fresh thyme, chopped
1/4 teaspoon nutmeg
4 large garlic cloves, unpeeled
12 baby potatoes, cut into quarters
5 organic carrots, peeled and halved vertically

1/4 cup of white wine
2 Tablespoons white flour
1/2 cup chicken stock

Preheat oven to 450.

Pour 1 Tablespoon olive oil in dutch oven.  Combine salt, pepper, thyme and nutmeg in a small bowl.  Rub all over chicken.  Place chicken in dutch oven, skin side up.  Throw in the 4 garlic cloves.  Cook for 30 minutes.

In the meantime, prep the carrots and potatoes.  Put in a bowl with 2 Tablespoons of oil, salt and pepper.  

After 30 minutes, take the chicken thighs out of the oven and place on a plate.  Put veggies in dutch oven and cook for another 20 minutes.  Then add the chicken thighs back in, coating with juices, and cook for another 20 minutes.  

Take the dutch oven out and scoop the chicken and veggies and put in a serving bowl and cover with foil.  Put the pan on the stove on medium heat.  Take the garlic out of the skins and mash up in pan.  Scrape up all the brown bits on the bottom of the pan.  Add the wine and cook for a minute.  Slowly whisk in flour.  Whisk in chicken stock and season with pepper.  Pour over chicken and serve.


3 Comments leave one →
  1. December 17, 2009 4:36 pm

    This looks soooo good!

  2. December 17, 2009 4:37 pm

    It IS totally easy too. My kinda dish…no browning…just throw the damn thing in the oven.

  3. March 27, 2011 7:22 am

    This looks heavenly! I am going to make this for dinner tonight,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: