Roasted Chicken Thighs Recipe

Chicken thighs are known for being especially succulent, making it simpler to cook a delicious meal. Our roasted chicken thighs recipe features our famous prunes for a hint of sweetness to add to this savory meal. This dish would be perfect over a batch of homemade mash potatoes for a comforting meal.

Calories per seving 310

Fat 17g

Sodium 350mg

Carbohydrates 16g

Fiber 2g

Sugar 8g

Protein 22g

4 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1 tbsp olive oil
1/2 yellow onion, thinly sliced
3 sprigs thyme
12 Sunsweet^® D'Noir™ prunes
1/4 cup dry white wine
1/2 cup gluten-free chicken broth

Preheat the oven to 425°F. Season the chicken thighs liberally with salt and pepper.

Coat a large ovenproof skillet with oil and warm on the stovetop over medium heat. Add the chicken, skin-side down, and top with the onion, thyme sprigs, and prunes. Pan fry, uncovered and without turning, until the chicken skin browns and the meat is cooked about halfway through, 14 to 18 minutes. Remove all but a thin layer of fat from the pan.

Transfer the skillet to the oven, leaving the chicken skin-side down. Roast until chicken is cooked through, 15 to 20 minutes longer. Transfer the chicken, skin side up, and 6 of the prunes to a plate. Set aside.

Move the skillet to the stovetop over medium-high heat. Add the wine and chicken broth to the remaining prunes, onion, and thyme in the skillet and simmer until reduced by half, about 8 minutes. Remove and discard the thyme stems. Season the sauce with salt and pepper to taste. Warm the chicken in the skillet, skin-side up. Divide the chicken among 4 plates, top with the sauce and the reserved prunes, and serve.

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