Easy One-Pan Crispy Chicken Thighs Recipe

Ingredients

• 1 stick butter, softened
• 1 large shallot, minced
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, crushed
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1.5 tablespoons soy sauce
• 1.5 tablespoons red wine
• 1 tablespoon white sugar
• 6 bone-in, skin-on chicken thighs, excess fat trimmed
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 cups chicken stock

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a microwave-safe bowl, combine butter, shallot, parsley, garlic, salt, and pepper. Microwave for about 1 minute, or until melted. Stir in soy sauce, wine, and sugar until well combined.
3. Thoroughly pat the chicken dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Place chicken thighs skin-side down in the hot skillet. Brown in batches for 5 to 7 minutes, until crispy and easily released from the pan. Remove excess fat.
4. Spoon some of the butter mixture onto the skinless side of each chicken thigh. Flip the thighs over and pour the remaining butter mixture around them, being careful to avoid the skins. Slowly add chicken stock until it reaches about 3/4 of the way up the thighs. Scrape any browned bits from the bottom of the pan into the sauce.
5. Bake in the preheated oven for 40 to 50 minutes, or until the chicken is cooked through and the juices run clear. A thermometer inserted near the bone should register 165 degrees F (74 degrees C).

Nutrition

• Calories: 336 kcal
• Fat Content: 26 g
• Fiber Content: 0 g
• Sugar Content: 3 g
• Sodium Content: 850 mg
• Protein Content: 20 g
• Cholesterol Content: 111 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g