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Sunday Dinner: Simple Roasted Chicken Thighs with Pan Gravy

Drew
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Sometimes there is nothing more satisfying than a simple roast chicken. It is festive and humble, rich and thrifty, all at the same time. And while I love it more than I can really express, roast chicken can be fussy, and inevitably – in roasting it whole – you are sacrificing either juicy white meat or tender dark meat.

Chicken thighs can deliver on roasted chicken’s promise, but they need a little extra care to get there. In this recipe, we will take a few extra steps to guarantee the crisp skin and juicy interior we all desire, without much extra fussing about. A few hours of rest to dry out in the refrigerator, and a sprinkling of baking powder help them develop crisp skin and brown evenly. Otherwise, this recipe is really all chicken.

Simple Roasted Chicken Thighs with Pan Gravy
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Simple Roasted Chicken Thighs with Pan Gravy

Recipe by DrewCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Drying

2

hours 
Total time

3

hours 

Simple roasted chicken thighs.

Ingredients

  • Roasted Chicken Thighs

  • 4 bone-in, skin-on chicken thighs

  • 8-12 sprigs fresh thyme (optional)

  • 1 tbsp salt

  • ½ tsp baking powder

  • 1 tsp ground black pepper

  • Pan Gravy

  • 1 tbsp drippings from 4 roasted chicken thighs

  • 1 tbsp AP flour

  • 1 cup chicken stock

  • 1 tsp brandy (optional)

  • 1 tbsp unsalted butter (optional)

  • Salt and pepper to taste

Directions

  • Roasted Chicken
  • Pat your chicken pieces dry with a paper towel.
  • Season both sides well with salt.
  • Place on a rack, uncovered, in the refrigerator for at least 2 hours and up to overnight. You can, if desired, scatter thyme around and under the chicken pieces while they are drying; this will scent the meat.
  • Preheat your oven to 400°.
  • Remove chicken from the refrigerator and again, pat dry with a paper towel.
  • Evenly rub a small amount of the baking powder into the skin of each thigh. Season with black pepper and more salt.
  • Roast on a rack until well browned and the internal temperature of the chicken has reached 165°.
  • Serve with mashed potatoes and pan gravy, roasted vegetables, or almost anything else. This chicken also makes a great roasted chicken salad.
  • Pan Gravy
  • Add drippings to a pan over medium heat.
  • Add the flour, stirring to incorporate the two.
  • Cook, stirring constantly, until the flour begins to brown lightly.
  • Add the chicken stock and brandy if using, and bring to a low simmer, whisking to break up any lumps and combine well.
  • If you’d like a particularly rich sauce, swirl softened butter into the hot gravy off the heat right before serving.

Be sure to check out my other food project, The Weekly Menu!

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