The best way to describe this chicken dish is, it’s super easy to make, it’s crispy, juicy, and very tasty with the added rub and lots of garlic.
I served this tasty garlic chicken with roasted brussel sprouts with a kale salad, and it was a perfect pairing. This salad recipe can be found on my blog. The chicken was so tender and juicy and the rub was a perfect balance of flavours.
Ingredients for the crispy chicken:
Chicken: since I was pan-searing the chicken, I used chicken thighs for this recipe since thighs have more fat and are juicy cut of poultry. If you have read my posts, I use hormone and antibiotic free meat most often for health benefits and flavour
Rub: the seasonings I use are salt, pepper, paprika and garlic, they are simple yet enough to give these thighs it’s tastiness
Red onion: they caramelize which adds a sweet flavour
Garlic: adding garlic to the skillet while the chicken is cooking allows the flavour to cook into the chicken
White wine or chicken stock: either one will add flavour and helps to maintain a tender, juicy chicken thighs
Rosemary: a earthy pine flavour that I love with chicken dishes
One-Skillet Crispy Garlic Chicken Thighs
Equipment
- Cast Iron skillet
Ingredients
Rub:
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp Himalayan salt
- 1/4 tsp black pepper
Chicken:
- 4 chicken thighs with skin on
- 3 tbsp extra virgin olive oil/vegetable oil
- 1/2 medium red onion, sliced
- 1/2 cup white wine or chicken stock
- 1 clove garlic, sliced
- 1 sprig fresh rosemary, separated
- salt and pepper
Instructions
- In a small bowl, stir together the garlic powder, paprika, salt and pepper.
- Drizzle about 1 tbsp of olive oil over the chicken thighs and coat them well. Then season evenly each chicken thighs with the rub.
- In a large skillet, or cast iron skillet on medium heat, add the remaining 2 tbsp of olive oil. Place chicken in skillet, skin side down, then add the red onion. Pan fry the chicken for about 7-8 minutes before turning. Then turn over the chicken and cook for another 7-8minutes. They should be nice and crispy before turning over.
- Increase heat, and add white wine or stock, and if using wine allow the alcohol to evaporate and meanwhile, using a rubber spatula, scraps the chicken bits from the bottom of the skillet. Reduce heat and add garlic, and rosemary. Season with salt and pepper.
- Serve immediately. Options to serve with rice, dill mashed, kale salad, asparagus or roasted potatoes.
Nutrition
Have you ever ordered meat a a butcher shop and when you opened the bag, you didn’t get the amount you ordered. Well, that’s what happened here. I ordered 4 chicken thighs at the butcher shop and when you opened the bag and realized they only put in 3 chicken thighs instead of 4.
Lightly drizzle thighs with olive oil and add rub. Place them skin side down into a hot skillet and cook for 7-8 minutes. Then flip and cook for another 7-8 minutes. Keep in mind, it depends on the size of the thighs, and if they are larger, similar to what I have, then it needs an extra 2 minutes on each side.
Once flipped add the white wine or chicken stock and increase the heat for a couple of minutes, then reduce heat and add the sliced red onions, garlic and rosemary. Cook for another 7-8 minutes. To ensure the chicken will cook through, you can always add a lid so the heat stays within the skillet allowing the chicken to cook internally.
Enjoy and serve with the Roasted Brussel Sprouts and Kale Salad with an Apple Cider Dressing.
