Description
Ina Garten’s lemon thyme chicken thighs promise a luxurious dinner experience straight from the Barefoot Contessa’s kitchen. Juicy chicken meets tangy citrus and earthy herbs, creating a sophisticated yet simple meal that delivers rich flavor in under an hour.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Vegetables and Aromatics:
- 1.5 cups (150 g) chopped yellow onion (1 large)
- 1.5 cups (150 g) chopped leeks, white and light green parts (2 leeks)
- 2 teaspoons minced garlic (2 cloves)
- 8 to 10 sprigs fresh thyme
- 0.5 small lemon, sliced in thin half-rounds
Liquids and Additional Ingredients:
- 2 tablespoons (28 g) unsalted butter
- 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 tablespoons (30 ml) freshly squeezed lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- Cooked basmati rice or couscous, for serving
Instructions
- Prepare the chicken by thoroughly patting the thighs dry with paper towels and positioning them skin-side up on a sheet pan. Massage each piece with olive oil and generously season with salt and pepper.
- Roast the chicken in a preheated oven at 400°F (200°C) for 30 to 40 minutes until the meat is fully cooked and the skin achieves a golden-brown, crispy texture. Remove and set aside.
- In a large 12-inch (30 cm) ovenproof sauté pan, melt butter with of olive oil over medium heat. Sauté the chopped onions and leeks until they become translucent and tender, approximately 5 to 7 minutes.
- Add minced garlic to the vegetable mixture and cook for an additional 2 minutes, releasing its aromatic flavors.
- Pour chicken stock and white wine into the pan, allowing the liquid to simmer and reduce for 5 minutes, concentrating the flavors.
- Whisk crème fraîche and lemon juice into the simmering liquid, creating a smooth, creamy sauce. Season with of salt and ½ teaspoon of black pepper, adjusting to personal taste.
- Gently nestle the roasted chicken thighs into the prepared sauce, strategically placing lemon slices between the pieces and scattering fresh thyme sprigs across the top.
- Return the pan to the oven and roast uncovered for an additional 15 minutes, allowing the flavors to meld and intensify.
- Serve the chicken immediately, spooning the rich, aromatic sauce over basmati rice or couscous for a complete and satisfying meal.
Notes
- Craving Maximum Flavor: Homemade chicken stock transforms this dish from good to extraordinary, infusing deeper, more vibrant taste profiles into every bite.
- Moisture Magic: Thoroughly patting chicken thighs dry creates that irresistible golden-brown crispy skin everyone dreams about when roasting.
- Veggie Precision: Gently sautéing onions and leeks until just tender preserves their delicate texture and prevents bitter, burned undertones in the sauce.
- Sauce Balancing Act: Taste testing and carefully adjusting salt and pepper levels after adding crème fraîche and lemon juice ensures a perfectly harmonized final flavor.
- Resting Ritual: Allowing roasted chicken to rest briefly before serving guarantees juicy, succulent meat that will have your dinner guests singing your culinary praises.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 thigh with sauce)
- Calories: 570
- Sugar: 5g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 165mg