This Oven-Roasted Chicken Thighs Recipe is one of my new favorite dishes!
This Oven-Roasted Chicken Thighs Recipe is bathed in a delicious creamy sauce with sun-dried tomatoes and baby spinach!
My husband loves Sunday Dinners. It is a tradition that he wants us to establish within our family so our children and future grandchildren will be a part of and carry on within their families. If you are new to the concept of “Sunday Dinner”, it is a tradition that some families have where a meal that is a bit more hearty and wholesome than your typical dinners that are prepared during the week, is enjoyed with the whole family on Sundays. Sunday Dinners is something that was a part of my upbringing but got lost in our family as my brothers and I got older. So, when I started dating my husband and he expressed how important this concept is to him, I was immediately reminded of my childhood and the excitement I would feel every Sunday of the meal that would be prepared. Also, it was the one day a week that I would almost always have dessert :-).
I am not going to lie, coming up with a meal worthy of being considered a “Sunday Dinner” is really difficult for me. Why? Well, I am not used to cooking big meals regularly. Before my husband, I was a single woman living in the city and most nights my dinner was a Peanut Butter and Jelly Sandwich or a pack of Ramen Noodles. Very seldom would I make a decent sized dinner for myself because it was just me and most of the time, the food would go to waste. So, in order to honor my husband’s wishes of establishing Sunday Dinners as a norm and a constant in our family as it grows, I am racking up the recipe ideas that I know Calvin will love and any other children we plan to have.
Serve this Oven Roasted Chicken Thighs Recipe with egg noodles and roasted asparagus or green beans!!!
We love chicken thighs in this house. Chicken thighs are a part of the chicken that has a good amount of fat from the skin and the meat is considered dark meat, which is typically more flavorful and tender than other parts of the chicken that are leaner and needs a little more “love”, like chicken breast. Chicken thighs have so much flavor that with just a little salt and pepper they can stand alone but they do so well with sauce as well. If you do not consider yourself to be a great cook, let me tell you that you will surprise yourself with this recipe! This sauce is very easy and delicious. I cannot wait to make this dish again and I cannot wait for one of you to make this dish and tell me how great you love it!
- 6-8 Large Chicken thighs
- 2 tbsp. Olive oil
- 1 tbsp. Kosher salt
- 1 tbsp. Coarse black pepper
- 3 sprigs thyme
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 ½ c. heavy cream
- ½ c. Parmesan Cheese, freshly grated
- ½ c. sun dried tomatoes
- 5 oz. baby spinach
- ½ lemon
- Preheat oven to 400 Degrees.
- In a large heavy duty skillet, place the chicken thighs around the pan and one in the middle.
- Brush the top of the chicken thighs with olive oil and sprinkle with kosher salt and pepper. Remove the leaves of the thyme stem and sprinkle on top of the chicken. Place in the oven and allow to roast for 30-40 minutes, until skin is golden brown.
- Remove from oven and place on top of the stove. Turn
burner on medium-high heat.
- Using tongs, remove the chicken thighs from skillet and set aside on
plate and leave the fat dripping in pan. With the heat from the burn turn on, add the diced onion in the skillet and cook in the fat drippings for 5-7 minutes until soft and translucent. Add the garlic and cook for 2-3 minutes.
- Using a whisk and whisk in the heavy cream into the pan until the cream and drippings combine as a sauce. Add the cheese and whisk until completely melted. Add the sun-dried tomatoes and baby spinach and stir until spinach is wilted and cooked in the sauce. Return the chicken thighs back to the pan with sauce, squeeze the lemon juice over the thighs, and turn the heat down to a simmer heat and allow to cook in the sauce for 10 minutes before serving.