These crispy roasted chicken thighs are so easy to prepare people will think you spent hours in the kitchen cooking this restaurant quality dish. This dish is pretty easy to put together and it tastes amazing. I decided to use skin-on and bone-in chicken thighs, because I feel like every chicken dish uses the breast which can get quite boring. Chicken thighs have a ton of flavor and its as close to white meat as your’e gonna get on the chicken. So if you’re not used to eating chicken thighs now is the time to try something new!
The chicken is simple to prepare; all you have to do is season it and roast it in the oven. The creamy poblano sauce is not hard to make so don’t be intimidated by it. I walk you through step by step how to make it-so don’t worry! However, if you don’t have the time to make the sauce this is still a great way to cook chicken thighs! I like to serve the chicken with my cilantro lime rice and black beans.
Crispy Roasted Chicken Thighs with Creamy Poblano Sauce
Chicken thighs roasted in the oven until golden brown & crispy then topped with a creamy poblano sauce is a dinner worth eating!
Ingredients
CHICKEN THIGHS
- 4 Chicken Thighs (skin on & bone in)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp paprika
CREAMY POBLANO SAUCE
- 4 Poblano peppers, roasted, stems removed
- 1 garlic clove, minced
- 1 jalapeño, cut in half
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk, slightly warmed (whole or low-fat, do not use non-fat)
- 1/2 tsp salt
Instructions
HOW TO MAKE THE CHICKEN:
1. Preheat oven to 400 degrees
2. Line a baking sheet with foil
3. Pat chicken dry with paper towels
4. Drizzle chicken with olive oil and rub around so its evenly coated
5. Season chicken on all sides with spices
6. Bake chicken for 35-45 minutes until skin is crispy and golden brown
7. Pour poblano sauce on the center of a plate. Put chicken on top of sauce and serve!
HOW TO MAKE THE SAUCE:
1. Turn your broiler on high and move baking rack to the top 1/3 of your oven.
2. Using a foil lined baking sheet roast peppers for a total of 15 minutes. Turning/rotating every 5 minutes until blackened and charred on all sides. When done, remove stems and set aside.
3. Lets make the roux! In a saucepan, warm milk slightly a few minutes on the stovetop.
4. Melt butter in saucepan. Once butter is melted add flour and whisk until combined and forms a paste. Keep whisking for about 1-2 minutes to cook flour.
5. Next slowly add milk a little at a time whisking constantly until creamy.
6. Using a blender, add peppers, garlic, jalapeño, 1/2 tsp salt and roux. Blend until creamy.
***Be sure to leave the top vent or middle part of blender off to allow the steam from the hot roux to escape. Place a dish towel over the hole to avoid splatter and a giant mess! ***
7. Taste and adjust seasoning if needed. Pour about 1/4 cup of sauce onto the center of each plate and put chicken on top of the sauce.
I like to serve this with my cilantro lime rice and black beans.
Notes
- Its a good idea to roast the peppers in the broiler first BEFORE you roast the chicken. That way you can make the sauce while the chicken cooks.
- You can also make the sauce ahead of time. It will keep in the fridge in an airtight container for a few days. Just warm it up on the stove top or in the microwave before serving.
- You will most likely have sauce left over. Feel free to keep it in the frdge or freeze it for another day.
