Oven-Roasted Chicken Thighs with Onion Cream and Olive Oil
Golden, tender chicken thighs coated in a savory onion cream and olive oil paste — a simple weeknight dinner that delivers rich, comforting flavors with minimal effort. The paste forms a beautiful crust in the oven, locking in all the juices and aromas. A crowd-pleaser that feels far more impressive than the work it takes.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) bone-in, skin-on chicken thighs
- 1 packet (40g) dry onion soup mix
- 6 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh rosemary or thyme sprigs (optional)
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Pat the chicken thighs dry with paper towels — this helps the paste stick and the skin crisp up nicely.
- 2
In a bowl, combine the dry onion soup mix with the olive oil and stir until you get a thick, uniform paste.
- 3
Arrange the chicken thighs skin-side up in a baking dish. Spoon the onion paste over each piece and rub it in thoroughly, making sure every surface is well coated.
- 4
Roast in the preheated oven for 45–55 minutes, basting once halfway through with the pan drippings. The chicken is done when the skin is deep golden and the juices run clear when pierced.
- 5
Rest for 5 minutes before serving. Pairs beautifully with roasted vegetables, mashed potatoes, or crusty bread to soak up the pan juices.
💡 Chef's Tip
For extra depth, marinate the coated chicken in the fridge for up to 4 hours before roasting. A splash of white wine added to the bottom of the dish keeps everything moist and adds a subtle complexity.
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Same category — Poultry
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