This easy baked chicken thighs with vegetables is super juicy and you oven roast it all on one pan for a delicious ...

Rub any extra garlic-thyme butter all over the outside ... or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.

Remove from the oven and garnish with fresh parsley or thyme, if desired. Leftovers stay fresh in the refrigerator for up to ...

These weeknight-friendly, crisp-skinned chicken thighs are baked with roasted lemon, garlic, and thyme. The drippings are then transformed into a luscious pan sauce. This classic Marcella Hazan ...

While bone-in chicken thighs are ideal in this braise (they ... until the vegetables start to soften and brown in spots. Stir in garlic and thyme sprigs and cook for 1 minute.

Set pan over medium heat and cook thighs, undisturbed, until skin turns very crisp and golden, about 7 minutes. Flip chicken and add garlic and thyme to pan. Cook, basting chicken in pan drippings ...

Add garlic and cook for 2 more minutes ... a base and it became this luscious, lemony, thyme-infused foundation for the tender, juicy chicken thighs. I couldn't have dreamed of a better dinner ...

My favorite combo is to use it atop crispy skinned chicken thighs ... until softened and juices have released. Add garlic and thyme; cook on medium-high heat until fragrant, about 1 minute.

Chicken thighs are far more forgiving and deliver ... Then, I added onion, garlic, and thyme to the skillet and sautéed the onion until it was soft and translucent. In went the Marsala mixture ...