I remember the first time I tasted baked chicken with white wine and herbs. It was a chilly evening, and the kitchen was filled with the comforting aroma of rosemary and thyme mingling with the rich scent of wine. It felt like a warm hug in a meal.
Cooking this dish always brings back memories of family gatherings, where laughter and stories were shared around the dinner table. The simplicity of the ingredients makes it perfect for any occasion, yet it feels fancy enough to impress guests.
What I love most is how the white wine adds a touch of elegance, elevating the chicken to something special. It’s a dish that feels like home but with a little extra flair, perfect for making any day feel a bit more special.
Ingredients
I love how simple this recipe is. Here’s what you need:
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, sliced
- 1 cup chicken broth
These ingredients add so much flavor. You’ll love it.
Tools And Equipment
I love how easy this recipe is, and you don’t need much to get started. First, you’ll need a baking dish that’s big enough to fit all the chicken thighs without crowding them. A 9×13-inch dish usually works perfectly.
Grab a sharp knife and a cutting board. You’ll use these to chop up the garlic and herbs. Fresh thyme and rosemary smell amazing when you cut them.
A measuring cup is handy for the wine and broth. This way, you get just the right amount of that delicious liquid.
A mixing bowl will help mix the olive oil, herbs, and lemon juice. I like a medium-sized one for easy stirring.
Tongs are great for turning the chicken while cooking, keeping your hands clean.
Directions
Let’s get started on making a delicious baked chicken with white wine and herbs. It’s simpler than you might think, and the flavors are going to be amazing!
Prep
First, preheat the oven to 375°F.
Then, pat the chicken thighs dry with paper towels.
This helps them crisp up nicely.
Set them aside on a plate.
Make Marinade
In a medium-sized mixing bowl, combine 3 tablespoons of olive oil with the zest and juice of one lemon.
Add 4 minced garlic cloves, 2 teaspoons of fresh thyme, and 2 teaspoons of fresh rosemary.
Pour in 1 cup of dry white wine and 1/2 cup of chicken broth.
Mix everything well.
Marinate Chicken
Place the chicken thighs in a shallow dish.
Pour the marinade over the chicken, making sure they’re well-coated.
Cover the dish with plastic wrap.
Pop it in the fridge for at least 30 minutes.
This will let all those yummy flavors soak in.
Instructions
Time to turn up the oven and get those ingredients ready for a delicious meal. Let’s dive right into the cooking process.
Preheat Oven
First thing I do is set my oven to 375°F. Gotta get it nice and hot. That way it’s all ready when the chicken goes in.
Arrange Ingredients
While the oven’s warming up, I grab my chicken thighs and pat ’em dry. Makes them crispier when baked. I spread them out in my baking dish. Then, I pour the marinade I made earlier all over them. I toss in some extra lemon slices and sprigs of herbs. Looks pretty and adds extra flavor.
Garnishing And Serving
Once my chicken is baked to golden perfection, I like to garnish it with a sprinkle of fresh herbs. It’s like adding confetti to a party. Just some extra thyme and rosemary on top can make it feel fancy.
Before serving, I enjoy drizzling a little of the pan sauce all over the chicken. It adds flavor and keeps the meat juicy.
Plating time! I usually serve the chicken with a side of mashed potatoes. The creamy texture goes perfectly with the herb-infused chicken. Or sometimes a small salad for freshness.
I love seeing the smiles when I bring this dish to the table. It’s heartwarming and makes me feel like a superstar chef in my kitchen.
Tips For Best Results
Keep chicken skin-on for crispiness. Dry it well.
Use fresh herbs. They make the flavor pop.
Pick a good quality dry white wine. It really matters.
Marinate chicken for at least 30 minutes.
But longer is even better.
Don’t overcrowd the dish. Give space for even cooking.
Check chicken’s internal temp. 165°F is perfect.
Let it rest before serving. Juices stay in.
Add extra herbs at the end. They make it look nice.
Conclusion
Baked chicken with white wine and herbs has truly become one of my favorite go-to dishes. It never fails to bring warmth and joy to any gathering, whether it’s a casual weeknight dinner or a special occasion. The combination of simple ingredients and the comforting aroma fills my home with a sense of nostalgia and happiness.
I love how this dish strikes the perfect balance between being easy to make and impressively delicious. It’s always a hit with family and friends, and I can’t help but feel a little proud every time I serve it. If you haven’t tried it yet, I highly recommend giving it a go. You might just find it becomes a staple in your kitchen too!
