Poulet Rôti (French Roast Chicken Thighs)

Ingredients:

  • 6 chicken thighs (bone-in, skin-on)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced
  • 1 cup chicken broth
  • Optional: 1/2 cup dry white wine

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Marinade: In a bowl, mix together the minced garlic, olive oil, Dijon mustard, thyme, rosemary, salt, and pepper.
  3. Marinate Chicken: Rub the chicken thighs with the marinade, ensuring they are well coated. If you have time, let them marinate in the fridge for at least 30 minutes, or overnight for more intense flavor.
  4. Arrange in Baking Dish: Place the marinated chicken thighs in a baking dish. Arrange the lemon slices around the chicken.
  5. Add Liquid: Pour the chicken broth (and white wine, if using) into the dish around the chicken. Last time I did this, I didn’t have chicken broth, just white wine. It turned out fine.

Now, bake: Bake in the preheated oven for about 45 minutes to an hour, or until the chicken is cooked through and the skin is golden brown and crispy. Importantly, cover the chicken with tin foil for the first ~40 minutes, then take the tin foil off and turn up the heat to ~420°F. This is to give the chicken extra crispyness on the skin.

The internal temperature of the chicken should reach 165°F (75°C) to ensure you don’t get salmonella, but tbh I often skip this part. An hour in the oven at 400°F should be plenty to keep them bugs away.

Lastly, serve: Let the chicken rest for a few minutes before serving. Serve with the pan juices drizzled over the top, and enjoy with your favorite side dishes like roasted vegetables or a fresh salad.

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