Garlic Chicken Recipe

Prepare marinade

In a large bowl, combine minced garlic, 4 tbs olive oil, lemon juice, soy sauce, Dijon mustard, honey, chopped fresh thyme, kosher salt, and black pepper. Whisk until well combined.

Marinate chicken

Pat the chicken thighs dry with paper towels. Add the chicken to the bowl and rub the marinade thoroughly under the skin and on the surface of each piece. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after seasoning.

Preheat and sear

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the fat is shimmering, place the chicken thighs skin-side down in a single layer, leaving space between pieces. Sear without moving for 5–7 minutes until the skin is deep golden-brown and releases easily from the pan.

Finish in oven

Flip the thighs so skin-side is up. Transfer the skillet to the preheated oven and roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time depends on thigh size.

Make garlic sauce

Remove the chicken from the skillet onto a plate and tent with foil to rest. Place the skillet back on medium heat on the stovetop (careful—the handle will be hot). Add the remaining 1 tbs butter. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add any remaining minced garlic from the marinade (if reserved) and cook 30 seconds more until fragrant (do not brown). Pour in 3 tbs chicken stock and 1 tbs white wine (if using), scraping up browned bits from the pan with a wooden spoon. Simmer 1–2 minutes to reduce slightly.

Finish sauce and combine

Reduce heat to low and stir in 2 tbs heavy cream (if using) and the chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper as needed. Return the chicken thighs to the skillet, spooning the sauce over them to warm for 1–2 minutes. If you prefer a thicker sauce, simmer a minute longer; for a glossier finish, swirl in an additional 1 tsp butter off-heat.

Serve

Transfer chicken to a serving platter, spoon the garlic sauce over the top, garnish with extra parsley and lemon wedges, and serve hot.