Lemon Garlic White Wine Chicken Thighs

Ingredients

• 4–6 pieces bone-in or boneless skinless chicken thighs
• Salt + freshly cracked black pepper (to taste)
• 1 tsp Italian seasoning (optional)
• ¾ cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay)
• 4 cloves garlic (smashed or sliced)
• 1 unit lemon (zest + juice)
• 2 tbsp butter (cut into small pieces)
• 1 tbsp olive oil
• 1–2 tbsp heavy cream (optional for finishing)
• fresh parsley (chopped for garnish)
• fresh thyme or rosemary sprigs (optional)

Instructions

1. 1

   Season the chicken well on both sides with salt, pepper, and Italian seasoning.

2. 2

   Arrange thighs in a baking dish (skin side up if using skin-on).

3. 3

   Pour in the white wine, lemon juice, lemon zest, garlic, and olive oil.

4. 4

   Dot butter over everything and add herb sprigs if using.

5. 5

   Cover and refrigerate for several hours if desired.

6. 6

   Preheat oven to 400°F.

7. 7

   Uncover dish and bake for 35–40 minutes, until chicken is cooked through and sauce is bubbling.

8. 8

   Halfway through, spoon some sauce over the chicken.

9. 9

   Optional: stir 1–2 tbsp of cream or butter into the sauce and return to oven for 3–5 minutes for a glossy finish.

10. 10

    Finish with parsley and a little lemon zest on top, and broil for 2–3 minutes if skin-on to crisp.