Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
489kcal
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves minced
- 1 cup chicken broth
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup lemon juice
- 2 tbsp all-purpose flour
- 1 tbsp chopped fresh sage
Equipment
- Dutch oven or other oven-safe pot with a lid
- Measuring cups and spoons
- Garlic press (optional)
- whisk
- Oven
Method
- Preheat your oven to 375°F.
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the chicken thighs to the pot and cook until browned on both sides, about 3-4 minutes per side.
- Remove the chicken from the pot and set it aside.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Add the chicken broth to the pot and scrape the bottom of the pot to release any browned bits.
- Whisk in the flour until smooth.
- Add the butter, lemon juice, and sage to the pot, stirring until the butter has melted and the sauce is well combined.
- Return the chicken thighs to the pot, skin side up, and spoon the sauce over the top.
- Cover the Dutch oven with a lid and bake the chicken in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
Nutrition
Serving1servingCalories489kcalCarbohydrates4gProtein30gFat40gSaturated Fat17gCholesterol194mgSodium619mgPotassium333mgFiber0gSugar1g