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9. Dutch Oven Garlic Butter Chicken Thighs Recipe 1

Dutch Oven Garlic Butter Chicken Thighs Recipe

5 from 1 vote
A delicious and savory dish that combines the flavors of juicy chicken, creamy butter, and fragrant garlic.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 309
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 head garlic cloves separated and peeled
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh thyme leaves
  • Lemon wedges for serving

Equipment

  • Dutch Oven or other heavy-bottomed oven-safe pot
  • Tongs or spatula for flipping the chicken thighs
  • Measuring cups and spoons for accurate measurement of ingredients
  • Knife for slicing the garlic cloves
  • Cutting board for preparing the garlic cloves

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken thighs generously with salt and black pepper.
  3. Heat the butter and olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
  4. Once the butter has melted and starts to foam, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes.
  5. Remove the chicken thighs from the pot and set them aside on a plate.
  6. Reduce the heat to medium and add the garlic cloves to the pot. Cook for 2-3 minutes or until fragrant.
  7. Pour in the chicken broth, lemon juice, and thyme leaves. Stir well and bring the mixture to a simmer.
  8. Return the chicken thighs to the pot, skin side up. Spoon the garlic-butter mixture over the chicken.
  9. Transfer the pot to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
  10. Serve hot with lemon wedges on the side.

Notes

Tips and Tricks

Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should be 165°F (74°C).
You can use a cast-iron skillet instead of a Dutch oven if you don't have one.
Make sure to use unsalted butter so you can control the saltiness of the dish.
You can add some chopped vegetables like carrots, onions, or potatoes to the pot for a one-pot meal.
Don't overcrowd the pot when searing the chicken thighs, as this will prevent them from getting crispy.