Pan-Roasted Chicken Thighs with Spanish Saffron and Garlic

By AislePrompt Editorial · ·

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Juicy chicken thighs pan-roasted with fragrant Spanish saffron, garlic, and fresh herbs for a rich, savory flavor. This Spanish recipe, ready in about 40 minutes, pairs bone-in skin-on chicken thighs, olive oil, and garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 6 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over 6 bone-in skin-on chicken thighs.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken thighs skin side down and sear for 6-7 minutes until the skin is golden brown and crispy.
  3. Step 3: Flip the chicken and add 5 smashed garlic cloves, 1/4 tsp saffron threads, and 3 fresh thyme sprigs to the pan. Pour in 1/2 cup dry white wine.
  4. Step 4: Transfer the skillet to the preheated oven and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and juices run clear.
  5. Step 5: Remove from oven, baste the chicken with pan juices, and let rest for 5 minutes before serving.

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