Crispy Chicken Thighs with Herb Gravy

Crispy Chicken Thighs are marinated with herbs and garlic and cooked to perfection. Add the delicious pan gravy and this is a true comfort food meal!

You guys. These Crispy Chicken Thighs with Herb Gravy absolutely scream fall comfort food. You know, the kind of meal that you’ve got cooking when there’s a little chill in the air, it’s a bit drizzly and you just want to be cozy inside. It’s basically a warm hug.

I’ve been testing this recipe for the last couple of months and each time I make it my family gobbles it up. I don’t know if it’s the crispy chicken skin that does it or if it’s the tender, juicy meat or if it’s the ridiculously good herb-y, garlick-y gravy. Honestly, it’s probably a combination of all of the above.

And I am 100% confident you and whoever you share this meal with is going to love it just as much. Lets talk about what you’ll need to make it.

Crispy Chicken Thighs with Herb Gravy:

In addition to the chicken thighs the main players here are definitely the fresh herbs. I think you could probably make this with dried herbs but I’ve never tried. Just remember the key ratio when substituting dried herbs for fresh: 1 tablespoon fresh herbs = 1 teaspoon dried.

• OLIVE OIL: You need to marinate the chicken in the herbs first and olive oil will be the base of the marinade.
• SHERRY VINEGAR: You can also use white wine vinegar if thats what you have on hand. This adds acidity to the marinade.
• GARLIC: 4 large cloves at least. I say at least because I tend to measure garlic with my heart and sometimes my heart says more (rarely less) and whatever you use will be delicious! Its also important to smash it before putting it into the marinade so it releases some of the oils.
• SALT/BLACK PEPPER
• CRUSHED RED PEPPER: Optional but adds a subtle kick to the marinade.
• CHIVES: Fresh chives add a subtle onion flavor
• THYME: Adds an herby, peppery flavor.
• SAVORY: This is one of my absolute favorite herbs and I don’t think it’s utilized nearly enough. It has a peppery and earthy flavor. I grow it in my herb garden so I have access to it but if you can’t find any, you can substitute more thyme.
• CHICKEN THIGHS: Bone-in skin-on chicken thighs are a must for this recipe. Don’t substitute boneless skinless thighs, or breasts because the crispy skin is essential to the dish.
• FLOUR: To help thicken the gravy.
• GARLIC BROTH: I use Better than Bouillon Roasted Garlic Base to make a broth for this recipe and it makes a perfectly delicious garlic gravy. If you can’t find garlic broth, you can substitute chicken broth.

Step by Step Photos and Instructions:

This Crispy Chicken Thigh recipe starts on the stove, continues in the oven then finishes on the stove. It sounds like a lot but it’s actually pretty easy AND there is only one pan involved so that helps keep the mess down!

• STEP #1: Combine oil, vinegar, fresh herbs, smashed garlic cloves, crushed red pepper and salt together in a bowl.
• STEP #2: Place chicken thighs into a resealable plastic container (or other non-reactive dish) and pour marinade over the top. Seal and massage marinade into chicken. Refrigerate for at least 2 hours but not more than 24.
• STEP #3: After the chicken has marinated, cook chicken skin side down in a large (I used 12 inch) cast iron skillet or other oven proof skillet. Cook in batches until skin is golden brown and pulls easily from the pan. This took me about 7 minutes over medium heat. Simply transfer the chicken to a plate in between batches.

• STEP #4: Return all of the chicken to the pan and pour any remaining marinade, herbs and garlic over the top. Bake chicken at 375 degrees F until chicken registers 170 degrees F on a meat thermometer.
• STEP #5: Transfer the chicken to a serving platter and cover loosely with foil while you prepare the gravy. Reserve 2 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour. Cook 1 minute.
• STEP #6: Slowly whisk in garlic (or chicken) broth. And bring to a boil and simmer over medium heat until thickened. This should take about 10 minutes. Spoon over the chicken, scatter with more fresh herbs and serve.

Storage and Leftovers:

Store any leftover chicken and gravy separately, covered and in the refrigerator. Use within 3 days. The chicken makes great shredded chicken sandwiches for the next day!

If you want to take the comfort to the next level, serve these Crispy Chicken Thighs with Homemade Mashed Potatoes and Savory Green Beans.

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