Weeknight Chicken Thighs

Cranking the oven temperature up to 400 degrees F (200 degrees C) allows this dish to be on the table in about 40 minutes. Great with a side of roasted potatoes and green beans.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 761 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon lemon juice
• ¼ cup honey
• ½ teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• ½ cup chicken broth
• 2 teaspoons Italian seasoning
• 2 tablespoons chopped garlic
• 3 tablespoons dry white wine
• 6 (6 ounce) bone-in, skin-on chicken thighs

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Season both sides of chicken thighs with Italian seasoning, salt, and pepper. Combine stock, honey, wine, garlic, and lemon juice in a large measuring cup.

Step 3

Heat olive oil in a large cast iron skillet over high heat. Place chicken thighs, skin-side down, into the skillet and sear until golden brown, about 4 minutes. Turn thighs over. Pour broth mixture over top.

Step 4

Cover the skillet and slide into the preheated oven. Bake for 10 minutes. Remove the lid and bake until thighs are no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 5

Remove skillet from the oven and transfer chicken to a warm plate.

Step 6

Set the skillet on the stove over medium-high heat. Whisk flour into the skillet juices until well combined. Boil until gravy thickens slightly, 3 to 5 minutes. Serve gravy over chicken thighs.