Braised Chicken Thighs
Tender and juicy chicken thighs braised in a zesty lemon-garlic herb sauce with crispy skin. An effortless one-pan dinner perfect for cozy evenings and flavorful meals.
Equipment
- 1 large oven-safe skillet for browning and baking chicken
Ingredients
- 2 tablespoons olive oil
- 6 bone-in skin-on chicken thighs
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 small yellow onion diced
- 2 cups low sodium chicken broth
- Juice of 2 lemons
- 6 garlic cloves peeled and smashed or minced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken thighs with sea salt and black pepper on both sides.
- Place chicken skin side down in the skillet and cook until skin is browned, then flip and cook for 2 more minutes.
- Remove chicken from skillet and set aside on a plate.
- Add diced onion to the skillet and cook until softened.
- Stir in chicken broth, lemon juice, garlic, thyme, and rosemary.
- Return chicken to the skillet skin side up.
- Transfer skillet to the oven and bake for 40 to 45 minutes, until chicken is tender and falls apart.
- Remove chicken to a plate and set aside.
- Whisk cornstarch into the skillet sauce over medium heat and cook until thickened.
- Serve the chicken with the thickened sauce and enjoy.
Notes
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freeze completely cooled chicken with sauce in a freezer-safe container for up to 2 months.
- Reheat in a preheated 350°F oven for 15-20 minutes until heated through.