Weeknight Dinner: Roast Chicken Thighs with Sage, Garlic and Chili Crisp
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As a commuter, I'm always looking for dinners I can put together in under an hour so that (when it's my turn to cook) my family's not eating at 9pm. Enter the roasted chicken thigh - a protein that is almost impossible to over cook and takes very little to make delicious. In the time it takes to preheat the oven, I can whip together a quick marinade, slather it on and cook the chicken and some fingerling potatoes together on one pan. Easy, delicious. This recipe, though slightly more complicated, puts those dinners to shame, and is my new favorite go-to.
Most of the ingredients in this recipe are things you probably have in your pantry already - garlic, Dijon, red wine vinegar, chili crisp, etc. Grab some fresh sage when you pick up the chicken and you're ready to go!
The one extra step in this recipe (creating a quick sauce in a food processor or blender while the chicken rests) is completely worth it - the rich pan drippings and roasted garlic combine with tangy Dijon mustard and red wine vinegar to make a savory, creamy sauce that tastes like it was simmered for hours rather than mixed for a few moments.
Bone-in chicken thighs are forgiving to even the most novice cooks.
Features pantry staples brightened with a few fresh ingredients.
From fridge to table in under and hour - perfect for a weeknight.
Roasted Chicken Thighs
with Sage Leaves, Slivered Garlic and Chili Crisp
Ingredients:
For the chicken:
8 bone-in, skin-on chicken thighs
1/2 bunch sage leaves (about 2 leaves per chicken thigh)
4 cloves of garlic, thinly sliced
2 tbsp chili crisp (I used Fly by Jing)
salt & pepper
For the sauce:
1 tsp Dijon mustard
2 tsp. red wine vinegar
1 tbsp shallot, minced
3 cloves roasted garlic*
2 tbsp ancho chili powder
reserved drippings
Method:
*Roasted garlic couldn't be easier, and you'll never stop finding uses for it: mix it with butter and herbs for a compound butter that keeps in the fridge for weeks and can add flavor to anything; spread hot cloves on crusty bread for a savory breakfast; add to mashed potatoes or pasta to up the flavor.
Just cut the top of a whole head of garlic so that all of the cloves are exposed (leave it in the skin with the roots on, they won't hurt!), then douse with olive oil and plenty of salt. Wrap in aluminum foil so it's fully covered and put the parcel directly on the grate of your oven next to your baking dish of chicken. By the time the chicken is done, the garlic will be browned and soft, and you can simply squeeze the hole head to release the cloves. Yum!
Austen Roe
With a background in merchandising, Austen came to Caskata in 2022 and works as Caskata's eCommerce Manager - working on everything from customer service to site merchandising and content creation. She's a new mom, and is slowly fixing up a Victorian in Salem, MA with her husband, their six-month-old daughter and little dog, Stu.
