This has been a family favorite on heavy repeat for some months now. My dad was the master at roasting chicken thighs in the oven. They’d always come out with the most perfectly crispy skin and the flavor and juiciness of the meat inside was to die for. These roasted garlicky chicken thighs are an homage to my dad, with my own seasoning/marinade that my family is now obsessed with. Our boys will eat 2 – 3 thighs in one sitting at times. Make sure to not discard the garlic cloves. This is one of our favorite parts about this recipe, we use the garlic to either smash and spread on toast or we eat it as is with the chicken thighs. The garlic is absolutely delicious and you’ll have crazy garlic breath after, you’ve been warned! This is easily paired with just about any vegetable and starch combo. Enjoy!
Roasted Garlicky Chicken Thighs
Ingredients
- 10 chicken thighs
- 2 tbsp Maille mustard seed
- 1 tbsp rosemary, finely chopped
- 1 tsp dried oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 6 oz. peeled garlic cloves
Prepare
- First, pat the chicken thighs dry with paper towel and place them into a large mixing bowl. Set a rack to the center of the oven and heat to 425 Fahrenheit.
- Next, add in the mustard seed, rosemary, oregano, onion and garlic powders, and olive oil.
- Mix and toss the thighs until all of them are well coated with all of the ingredients.
- Toss in all of the garlic cloves and loosely mix.
- Line a half baking sheet with parchment paper and spread the thighs out with the skin side up onto the sheet.
- Spread the garlic on and around the chicken thighs.
- Roast the chicken thighs for 35 minutes without flipping.
- Finally, remove from oven and allow to cool slightly. Take the pan drippings and pour over each thigh for extra flavor and juiciness. Serve with the roasted garlic alongside the thighs.
