Cozy, forgiving, and somehow utterly delicious — this dish is the kind of weeknight winner that keeps everyone asking for seconds.
introduction
Forgotten Chicken is a simple, one-skillet roast that caramelizes chicken skin and builds a savory pan sauce with onions, garlic, and a touch of Dijon for depth. The method is low-fuss, high-flavor, and perfect for busy evenings or make-ahead meal prep. For quick inspiration on crisp, family-friendly chicken ideas, check out this Crispy Chicken Ranch Wrap that uses similar speedy techniques.
Why You’ll Love This Forgotten Chicken :
- Hands-off yet impressive: sear, bake, and let the oven finish the work.
- Rich, golden chicken skin and a tangy pan sauce—big flavor from simple pantry staples.
- Great for meal prep: leftovers reheat beautifully for lunches or a weeknight dinner.
- Family-friendly and adaptable—swap herbs or add veggies to suit picky eaters.
- Minimal cleanup: one oven-safe skillet does it all.
Ingredients Needed :
Protein
- 4 pieces of bone-in
Oil & Fat
- 2 tbsp of olive oil
Aromatics
- 1 large onion (sliced)
- 4 cloves of garlic (minced)
Liquids & Sauce
- 1 cup (240 ml) of chicken broth
- 1 tbsp of Dijon mustard
Herbs & Seasoning
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- Salt and pepper to taste
Veggies / Finish
- 1 cup (150 g) of cherry tomatoes
Step-by-Step Instructions :
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat and place the chicken thighs skin-side down in the hot oil.
- Sear for about 5-7 minutes until the skin is golden brown, then flip the chicken and sear the other side for 3 minutes. Remove the chicken and set it aside on a plate.
- Add sliced onions to the skillet and stir gently, cooking onions for 8-10 minutes until soft and golden.
- Add minced garlic and stir for 30 seconds until fragrant, then pour in chicken broth, scraping the skillet to release bits.
- Stir in Dijon mustard, dried thyme, and rosemary, nestle the chicken back into the skillet, and scatter cherry tomatoes around the pieces.
- Transfer the skillet to the oven and bake for 20-25 minutes, until chicken reaches 165°F and juices run clear. Rest briefly before serving.
Serving Suggestions Forgotten Chicken
Serve this Forgotten Chicken with buttery mashed potatoes or a simple grain like couscous to soak up the pan sauce. A crisp green salad or steamed green beans add freshness and color. For a different texture contrast, plate it alongside a crunchy breadcrumb side or try a lighter option like roasted asparagus. If you want another crowd-pleasing main to rotate into weeknight menus, consider pairing ideas with a beloved Parmesan-crusted chicken recipe for variety.
Tips for Success Forgotten Chicken
- Pat chicken very dry before searing: drier skin = better browning and crispiness.
- Use an oven-safe skillet so you can go from stovetop to oven without extra pans.
- Don’t overcrowd the pan—give each piece room to sear for a golden crust.
- Let the chicken rest 5 minutes after baking so juices redistribute and slices stay moist.
- Taste the pan sauce before serving; adjust seasoning with a pinch of salt or a splash of broth if needed.
- For an extra flavor punch, finish with a squeeze of lemon or a sprinkle of fresh parsley.
For a spicy, crispy twist on weeknight chicken that uses similar high-heat technique, try this air fryer take on Korean-style fried chicken: Air-Fryer Korean Fried Chicken.
variation (if any)
- Lemon-Herb: Add zest and juice of one lemon plus a tablespoon of chopped fresh parsley at the end.
- Tomato-Basil: Stir in a handful of torn basil leaves and a splash of balsamic vinegar before serving.
- One-Pan Veggie Upgrade: Add halved baby potatoes or carrots when you add the onions; they’ll roast with the chicken.
FAQs
Q: Can I use boneless chicken instead of bone-in?
A: Yes. Reduce oven time by about 5–8 minutes and check for 165°F internal temperature; boneless pieces cook faster.
Q: Can I make this ahead of time?
A: Absolutely. Cook fully, cool, and refrigerate for up to 3 days. Reheat gently in a 350°F oven until warmed through, adding a splash of broth to revive the sauce.
Q: What if I don’t have an oven-safe skillet?
A: Sear the chicken in a skillet, then transfer everything to a baking dish to finish in the oven, scraping the pan bits into the dish for flavor.
Q: How do I get extra-crispy skin?
A: After searing and before baking, place the skillet under the broiler for 1–2 minutes on high—watch closely to avoid burning.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven for best texture.
Ingredients
Protein
- 4 pieces bone-in chicken thighs
Oil & Fat
- 2 tbsp olive oil
Aromatics
- 1 large onion (sliced)
- 4 cloves garlic (minced)
Liquids & Sauce
- 1 cup chicken broth
- 1 tbsp Dijon mustard
Herbs & Seasoning
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Veggies / Finish
- 1 cup cherry tomatoes
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat and place the chicken thighs skin-side down in the hot oil.
Cooking
- Sear for about 5-7 minutes until the skin is golden brown, then flip the chicken and sear the other side for 3 minutes. Remove the chicken and set aside on a plate.
- Add sliced onions to the skillet and stir gently, cooking onions for 8-10 minutes until soft and golden.
- Add minced garlic and stir for 30 seconds until fragrant, then pour in chicken broth, scraping the skillet to release bits.
- Stir in Dijon mustard, dried thyme, and rosemary, nestle the chicken back into the skillet, and scatter cherry tomatoes around the pieces.
- Transfer the skillet to the oven and bake for 20-25 minutes, until chicken reaches 165°F and juices run clear. Rest briefly before serving.
