Garlic Herb Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on, these provide the best flavor and texture for the dish.

Garlic: Minced cloves add a pungent and aromatic flavor that complements the herbs.

Olive oil: Used to coat the chicken, it helps in crisping the skin and infusing the flavors.

Thyme: Dried thyme adds a subtle earthy and slightly minty flavor.

Rosemary: Dried rosemary contributes a pine-like aroma and flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a mild heat and depth to the flavor profile.

To achieve perfectly crispy chicken skin, make sure the chicken thighs are patted dry with a paper towel before applying the marinade. This helps the olive oil and herbs adhere better and allows the skin to crisp up nicely in the oven. Additionally, avoid overcrowding the baking dish to ensure even cooking and optimal crispiness.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and absorb flavors well, though they may be less juicy without the skin.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• minced garlic - Substitute with garlic powder: Use about ⅛ teaspoon per clove for a similar flavor, though it won't have the same fresh aroma.

• minced garlic - Substitute with shallots: They provide a milder, sweeter flavor that complements the herbs well.

• olive oil - Substitute with canola oil: It has a neutral flavor and similar cooking properties, though it lacks the fruity notes of olive oil.

• olive oil - Substitute with avocado oil: It has a high smoke point and a mild flavor, making it suitable for cooking chicken.

• dried thyme - Substitute with dried oregano: It offers a similar earthy flavor, though slightly more robust.

• dried thyme - Substitute with fresh thyme: Use about three times the amount for a more vibrant flavor.

• dried rosemary - Substitute with fresh rosemary: Use about three times the amount for a more aromatic and intense flavor.

• dried rosemary - Substitute with sage: It provides a different but complementary earthy flavor to the dish.

• salt - Substitute with soy sauce: It adds a savory depth and umami, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: It offers a similar heat but with a slightly different, more subtle flavor.

• Allow the chicken thighs to cool completely before storing. This prevents condensation, which can make the skin soggy.

• For short-term storage, place the chicken thighs in an airtight container. Refrigerate for up to 3-4 days, ensuring they remain fresh and flavorful.

• If you plan to enjoy the chicken thighs later, freezing is a great option. Wrap each piece individually in plastic wrap or aluminum foil to maintain their juicy goodness.

• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness, and freeze for up to 3 months.

• When ready to savor, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For a crispy skin finish, remove the foil during the last few minutes of reheating, or give them a quick broil.

• Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish, cover with foil to retain moisture, and heat for about 15-20 minutes. This method ensures the chicken remains juicy while the skin stays slightly crispy.

• For a quick reheat, use a skillet over medium heat. Add a splash of olive oil and place the chicken thighs skin side down. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through. This method helps maintain the crispy texture of the skin.

• If you're in a rush, the microwave can be your friend. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Check for warmth and continue in 30-second intervals if needed. While this method is fast, it may soften the skin.

• For an air fryer, preheat to 350°F (175°C) and place the chicken thighs in the basket. Heat for about 5-7 minutes. This method is excellent for reviving the crispiness of the skin while ensuring the chicken is heated through.

• If you have a sous vide machine, set it to 140°F (60°C) and place the chicken thighs in a vacuum-sealed bag. Submerge in the water bath for about 30 minutes. This method gently warms the chicken without overcooking, preserving its flavor and moisture.

• Oven: Used to bake the chicken thighs at a consistent temperature of 400°F (200°C) to ensure they are cooked through and the skin is crispy.

• Mixing bowl: Utilized to combine the minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper, and to toss the chicken thighs in the marinade.

• Baking dish: Holds the chicken thighs in the oven, allowing them to cook evenly and ensuring the skin side is up for optimal crispiness.

• Measuring spoons: Used to accurately measure the olive oil, dried thyme, dried rosemary, salt, and black pepper for the marinade.

• Garlic press: Optional tool for mincing the garlic cloves quickly and efficiently.

• Tongs: Helpful for tossing the chicken thighs in the marinade and for placing them in the baking dish.

• Knife: Used to mince the garlic cloves if not using a garlic press.

• Cutting board: Provides a stable surface for mincing the garlic cloves.

• Timer: Ensures the chicken thighs are baked for the correct amount of time, about 30 minutes, to achieve the desired doneness.

Marinate in advance: Prepare the garlic herb marinade the night before and let the chicken thighs soak overnight for deeper flavor.

Use a baking sheet: Line a baking sheet with foil for easy cleanup and faster transfer to the oven.

Preheat the oven: Start preheating the oven while you mix the ingredients to save time.

Batch prep: Double the recipe and freeze half for a quick meal next time.

Instant-read thermometer: Use an instant-read thermometer to check doneness quickly, ensuring the chicken reaches 165°F (74°C).