Chicken thighs are probably my favorite part of the chicken. You can get natural “no hormones” added, “antibiotic-free” chicken thighs for a decent price. And when cooked properly, the skin is crispy and melts in your mouth, the meat is juicy and flavorful, and it complements so many veggie options. This is a great way to center a protein-rich meal with a myriad of side dishes when you don’t have much to cook with.
- 4 chicken thighs
- 3 small onions (red or otherwise), sliced
- 2-4 garlic cloves, crushed and diced
- 2 tbs lemon juice
- 1/2 cup white cooking wine
- 1 tsp salt
- 1 tsp black pepper
- 1 tbs marjoram (or other dried herb like rosemary, oregano, basil, thyme, sage, or a mixture depending on the desired flavor and what’s available)
- 1 tbs olive oil
Mix the garlic, salt, pepper, and dried herbs together to make a rub. Rub the mixture over the chicken thigh skins, and secondarily over the other side of the chicken thighs. Squeeze the lemon juice on the chicken and add half of the white cooking wine into the marinade. Let the chicken marinate for 30-60 minutes at room temperature or 4 hours to overnight in the fridge.
Preheat the oven to 375 degrees Fahrenheit. In a pan that can also go into the oven (I love my cast iron pans), heat the olive oil on low medium heat for a minute, spreading the oil over the surface of the pan. Saute 1 onion for a few minutes until they start to brown. Place the chicken thighs skin down in the hot pan, and let the skin sear for about 6 minutes. Then, flip them over. Add the rest of the onions to the pan, and put the entire pan into the preheated oven. The chicken need to bake for about 30 minutes. After 15 minutes of baking, add the rest of the cooking wine to the pan.
Most tender chicken EVERY. TIME.