Description
Sear herby chicken brightened with blueberries and rosemary a quick flavorful weeknight dish that elevates dinner with sweettart freshness and herbs
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1 tbsp olive oil (or avocado oil)
- 1 cup fresh blueberries (frozen works in a pinch)
- 2–3 sprigs fresh rosemary, chopped
- 4–6 sprigs fresh thyme (or 1 tsp dried)
- 2 cloves garlic, thinly sliced
- 1 small shallot, minced (or 1/4 small onion)
- 1/4 cup dry white wine or low-sodium chicken broth
- 1 tbsp balsamic vinegar or lemon juice
- 1 tbsp honey or maple syrup
- 1 tbsp cold butter (optional)
- Freshly chopped parsley or extra thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken thighs very dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add chicken skin-side down and cook without moving for 6–8 minutes until deep golden-brown.
- Flip the thighs and sear the other side for about 2 minutes. Transfer the skillet to the oven and roast for 12–18 minutes until internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and transfer the chicken to a plate to rest. Tent loosely with foil and keep warm.
- Place the skillet back on the stove over medium heat. Add a splash of wine or chicken broth to deglaze, scraping up browned bits.
- Add the minced shallot and sliced garlic and cook, stirring, for about 1 minute until fragrant and softened.
- Stir in the blueberries, chopped rosemary, and thyme. Add balsamic vinegar and honey, then simmer gently for 3–5 minutes until the berries burst and the sauce thickens slightly.
If desired, mash a few blueberries for a smoother finish. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon. - Whisk in the cold butter off heat for a glossy, silky sauce (optional). Return the chicken to the pan and spoon the sauce over the thighs to rewarm for 1–2 minutes.
- Serve immediately with a sprinkle of chopped parsley or thyme leaves. Pair with polenta, mashed potatoes, grains, or a simple salad as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal
- Sugar: 11 g
- Fat: 36 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
Keywords: chicken, blueberry, rosemary, thyme, weeknight dinner, comfort food, roasted chicken, fruit pan sauce