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Buttery Garlic Bomb Crispy Chicken Thighs

  • Yield: 4 servings 1x


  • 4 ea chicken thighs (bone in, skin on)
  • 10 cloves garlic (peeled)
  • 1 medium onion (quartered)
  • 1/2 pound brown or white mushrooms (cut into halves or quarters, depending on size)
  • 1/4 cup ghee (melted)
  • 1 tsp fresh tarragon (chopped)
  • 1 tsp fresh thyme
  • to taste sea salt
  • to taste freshly ground black pepper
  • 1 medium lemon


  1. Preheat the oven to 450 degrees.
  2. Place the chicken thighs in a cast iron or oven-proof skillet or braising pan.
  3. Wedge the garlic cloves, onion quarters, and mushrooms between the thighs.
  4. Drizzle the ghee over the chicken.
  5. Sprinkle the tarragon, thyme, salt, and pepper over the chicken.
  6. Squeeze the juice from the lemon over the top of the chicken.
  7. Bake the chicken thighs until cooked through, about 45 minutes.
  8. When the chicken is done, turn on the broiler and place the chicken under the broiler until the skin is crispy (about 3-5 minutes)
  9. When serving, top with the vegetables and remaining herb butter from the pan over the chicken.


Source:  Amanda

  • Category: Main Dish
  • Cuisine: American


  • Serving Size: 1 thigh
  • Calories: 341
  • Fat: 24.72 g
  • Carbohydrates: 9.06 g
  • Protein: 21.84 g
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