Description
How to make incredibly flavorful Nigella Chicken Thighs with simple ingredients and crispy skin that will become a weeknight favorite.
Ingredients
Scale
- Base/Main Components:
- 6–8 pieces (about 2.5–3 lbs) bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 large fresh lemon, halved or sliced
- 4–5 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- Flavor Builders:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup dry white wine (or chicken broth)
- 3–4 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- Seasonings/Spices:
- 1.5 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- Finishing/Toppings:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Ingredients: Pat chicken thighs very dry with paper towels; season generously with Kosher salt and freshly ground black pepper. Mince the garlic and thinly slice the onion and lemon for your Nigella Chicken Thighs.
- Make Marinade: In a large bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, minced garlic, and a pinch more salt and pepper. This forms the flavorful base for your chicken.
- Coat & Arrange: Add the seasoned chicken thighs to the bowl with the marinade, tossing until each piece is well coated. Arrange chicken skin-side up in a roasting pan with sliced onions and lemon.
- Roast Chicken: Pour dry white wine or chicken broth around the chicken. Tuck in fresh rosemary and thyme sprigs. Roast at 400°F (200°C) for 35 minutes until golden, crispy, and cooked through.
- Rest & Finish: Once baked, remove the Nigella Chicken Thighs from the oven and let them rest in the pan for 5-10 minutes. This helps the juices redistribute, ensuring tender, moist results.
- Garnish & Serve: Sprinkle generously with fresh chopped parsley. Drizzle with the delicious pan juices. Serve these Ultimate Nigella Chicken Thighs immediately with your favorite sides for a comforting meal.
Notes
Pat chicken thighs very dry for crispy skin; rest for 5-10 minutes to retain juices.
Store leftover chicken in an airtight container in the refrigerator for 3-4 days; reheat gently.
Chicken broth is an excellent substitute for dry white wine, maintaining savory flavor effectively.
Serve warm with pan juices; pair these flavorful thighs with mashed potatoes or a fresh green salad.
Prepare marinade, onions, and lemon up to 24 hours ahead; marinate chicken just before roasting.
**Allergy Information:** None