Crispy Oven Baked Chicken Thighs with Lemon Herb Pan Sauce
Prep Time: 1-3 days / 5 mins
Cook Time: 30-35 mins
Total Time: 40 mins
Serves: 4-6
Ingredients:
4 Lg Chicken Thighs (~ 2 lbs) - Dry brined overnight
1 tsp Garlic Oil
1 cup Water
1 tsp Fody Chicken Soup Base
2 scoops Vital Proteins Beef Gelatin
2-3 sprigs Thyme
2-3 sprigs Sage
½ Lemon - juice only
2 tbsp Butter (DF Sub: Coconut cream* see notes)
Cook with me!
Instructions:
Prep. Place your chicken on a wire rack over a paper towel lined baking sheet. Heavily salt both sides and rest in the fridge for at least 24 hrs, but I find that 48-36 hours works best. Be sure to pull your chicken out of the fridge 30 minutes before you plan on cooking it, to let it come up to room temperature.
Cook Chicken. Preheat your oven to 375 degrees. Combine a cup of water with your chicken stock concentrate and gelatin. Set aside and let it thicken. Prep your herbs by pinching the leaves off of the stem and chopping to a size of your liking.
Preheat a large cast iron or stainless steel pan over medium high heat. Add a teaspoon of garlic oil and when the oil is shimmering, salt your chicken one last time, and place it in your pan skin side down. Cook on medium to medium high heat for 8-10 minutes until the skin is golden brown. DO NOT FLIP. Place the skillet in the oven and bake for 6-8 minutes until your thighs look more white than pink. FLIP your chicken and cook for another 5-6 minutes until the thickest part of the thigh is 160-165 degrees. Place chicken on a plate, cover with foil, and let rest for 10 mins.
Make Pan Sauce. While your chicken is resting, make your pan sauce. Start by adding the herbs to your pan drippings and heat it over medium heat to release their flavor. Once they’re slightly golden and crispy, add the chicken stock mixture and bring it to a strong simmer. Reduce the heat to medium low and add the juice of half a lemon. Heat your sauce until reduced by at least half and the sauce starts sticking to itself (you’ll be able to see the bottom of your pan when you run a wooden spoon across it). Whisk in your butter and gently reduce until the sauce reaches your desired thickness. Remember that it will thicken as it cools!
Serve. I like to use this sauce to dress up roasted veggies and potatoes, mashed potatoes, rice, quinoa, even gluten free pasta alongside my crispy chicken. Be creative! Just remember to keep it gluten free and low fodmap. ;)
NOTES:
Reheating Instructions: Place chicken on a foil lined baking sheet and place under the broiler (2nd rack from the top) for 10-15 minutes until heated through and crispy. You don't have to wait for your oven to preheat. DO NOT microwave this chicken, well I guess you could, but it won’t be crispy.
Make it Dairy FREE! If you’re in the elimination phase and you aren't eating dairy, you can substitute coconut cream for the butter in the pan sauce. Just be sure to use only the solid part that’s in the can. DO NOT mix it.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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