Beer-Roasted Chicken Thighs with Herbs
Tender, golden chicken thighs slow-roasted in lager beer with a savory onion crust and fragrant herbs. This effortless one-pan recipe turns pantry staples into a deeply comforting meal. Perfect for a relaxed family dinner any night of the week.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) skinless chicken thighs
- 3 garlic cloves, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 packet (40 g) dry onion soup mix
- 350 ml (12 fl oz) lager beer
- 1 tablespoon dried mixed herbs (rosemary, thyme, oregano)
- Salt and freshly ground black pepper
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Toss the chicken thighs with garlic, lemon juice, olive oil, salt and pepper. Marinate for 15 minutes.
- 2
Sprinkle the dry onion soup mix evenly over the thighs and arrange them in a single layer in a baking dish.
- 3
Pour the beer gently around the chicken (not on top, to keep the seasoning intact), then scatter the dried herbs over the surface.
- 4
Roast for 60–70 minutes, basting with the pan juices halfway through, until the chicken is golden brown and cooked through.
💡 Chef's Tip
For extra caramelization, switch to broil for the last 5 minutes. Use a pale lager for a mild flavor or an amber ale for a richer, maltier result.
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Same category — Poultry
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