Ingredients:

  • 1 cup dry white wine (or whiskey)
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • ½ cup chicken stock (optional for basting)

Instructions:

  1. Prepare the Marinade: In a large mixing bowl, whisk together wine, olive oil, honey, minced garlic, thyme, salt, and pepper until well combined.
  2. Marinate the Chicken: Place chicken thighs in a resealable bag, pour the marinade over, seal, and refrigerate for 1-2 hours.
  3. Preheat the Oven: Preheat your oven to 375°F (190°C).
  4. Sear the Chicken: Remove chicken from marinade and pat dry. Heat a skillet over medium-high heat and add a splash of olive oil. Sear chicken skin-side down for 5-7 minutes.
  5. Bake the Chicken: Flip chicken, add chicken stock if using, and transfer to the oven. Roast for 30-35 minutes until the internal temperature reaches 165°F (74°C).
  6. Rest and Serve: Remove from oven, let rest for 5-10 minutes, then serve warm.