Recipes / Main
The old realm · main quest · Main
Herb-Roast Chicken Thighs with Sage & Onions
The Squire's Roast
Chicken thighs rubbed with sage, thyme, rosemary and garlic, roasted on a bed of red onions and lemon until the skin crackles. The onions catch the juices and become the sauce.
At the table: Rest 10 minutes and serve. Holds 30 minutes loosely covered.
Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.
Crafting formula
TrainsBladeFire
-
As written: one sheet pan, herbs under the skin.
-
Sear the thighs skin-down in a cold cast-iron pan over medium heat until the fat renders and the skin is crisp, then roast; finish with a pan sauce of cider and mustard.
-
Roast a whole bird, spatchcocked, and simmer the backbone and bones into stock for tomorrow's pottage.
-
Carve onto a platter over honey-glazed roots, with green sauce (parsley, mint, vinegar and bread, pounded) in a sauce boat.
Cooking at Hearth. The dish as written. Simple, honest, done well.
Stock your pantry to see what you are missing.
Why nowThighs are cheap, forgiving and hard to dry out, and one sheet pan does the whole supper.
Ingredients
As written: 8 thighs.
Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.
Method
Heat the oven to 425°F. Stir together the sage, thyme, rosemary, garlic and oil in a small bowl.
Pat the chicken dry and season with the salt and pepper. Rub the herb paste over the thighs and under the skin.
Look forWash your hands after handling raw chicken.
Set the chicken on the onions on a rimmed sheet pan, skin side up. Roast 35 to 40 minutes.
Look forThe skin is deep golden and the meat near the bone reads 175°F. Thighs are safe at 165°F and tender at 175°F.
Rest the chicken 5 minutes. Squeeze the roasted lemon over it, pour the broth onto the hot pan, scrape up the browned bits, and spoon the onions and juices over the top.
Make ahead
Salt the chicken up to 24 hours ahead and leave it uncovered in the fridge for crisper skin. Leftovers keep 3 days; eat cold or reheat to 165°F.
Holding
Rest 10 minutes and serve. Holds 30 minutes loosely covered.
Allergens
None of the major allergens as written. Always check labels on packaged ingredients.
Notes
For a lighter plate, pull off the skin after roasting. The herbs under it have already done their work.
Boneless thighs work too: roast 20 to 25 minutes.
Tavern Night
This dish's twist table (d6)
| 1–2 | The classic stands. No twist. Cook it as written. |
|---|---|
| 3 | Herb swap. Swap the rosemary for marjoram or tarragon |
| 4 | Acid strike. A spoon of cider vinegar in the pan juices |
| 5 | Plating challenge. Carve off the bone and pile on a board over the onions |
| 6 | Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies. |
Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.