Roasted Chicken Thighs With Blueberries
Experience the perfect balance of savory and sweet with these *Roasted Chicken Thighs With Blueberries*. Golden, crispy chicken meets a vibrant, jammy blueberry sauce, enhanced by earthy spices, bright tarragon, and tangy whole-grain mustard.
This dish is as visually stunning as it is delicious, with plump, bursting blueberries adding a dramatic touch. The garlic-infused pan drippings, kissed with honey, create a rich, velvety sauce perfect for mopping up with crusty bread.
Perfect for a cozy dinner or an impressive gathering, this recipe is simple to prepare yet full of bold, unexpected flavors. It’s a guaranteed hit for anyone craving a creative twist on a classic chicken dinner.
Roasted Chicken Thighs With Blueberries: Ingredients
- Bone-In, Skin-On Chicken Thighs – The heart of the dish, offering juicy tenderness and crispy, golden skin that anchors the flavors.
- Fresh Blueberries – A burst of tangy sweetness, their jammy consistency creates a vibrant sauce.
- Whole-Grain Mustard – Adds a bold, tangy kick with a delightful texture to balance the sweetness.
- Ground Coriander and Hot Paprika – Infuse earthy warmth and a hint of heat, elevating the flavor complexity.
- Tarragon Leaves – A fresh, aromatic finish that ties the dish together with subtle herbal notes.
- Garlic – Rich and savory, it deepens the sauce with its unmistakable essence.
- Crusty Bread – The perfect accompaniment for savoring every drop of the luscious sauce.
Recipe Tips
- Master the Perfect Crisp Skin: Pat the chicken thighs completely dry before cooking to ensure crispiness. Start with a cold skillet and cook the thighs skin-side down without disturbing them for the first 15 minutes. This method allows the fat to render slowly, creating a deeply golden, crackling crust.
- Choose the Right Pan: Avoid overcrowding the skillet, as this can lead to steaming instead of browning. If your thighs are large or your skillet feels cramped, opt for a larger oven-safe pan to ensure even cooking and proper searing.
- Balancing Sweet and Savory: Adjust the sweetness of the blueberry sauce by tasting it before final seasoning. If the sauce feels too tangy, add a bit more honey. For a sharper kick, increase the whole-grain mustard. This balance is key to complementing the chicken’s rich flavor.
What to Serve with Roasted Chicken Thighs with Blueberries
- Buttery Mashed Potatoes: The creamy, velvety texture of mashed potatoes pairs beautifully with the tangy blueberry sauce, offering a comforting contrast to the dish’s bold flavors.
- Light Arugula Salad: Toss arugula with olive oil, lemon juice, and a sprinkle of Parmesan for a refreshing, peppery side. Its brightness cuts through the richness of the chicken.
- Roasted Vegetables: Try a medley of carrots, parsnips, and Brussels sprouts roasted with olive oil and a touch of honey. Their caramelized sweetness complements the jammy blueberries in the sauce.
FAQ
Q: Can I use boneless chicken thighs for this recipe?
Yes, but the cooking time will be shorter, and you’ll miss out on the crispy skin that bone-in, skin-on thighs provide. Adjust the timing and watch closely to avoid overcooking.
Q: Can frozen blueberries be substituted?
Absolutely! Thaw them beforehand and drain excess liquid to avoid watering down the sauce.
Q: How do I store leftovers?
Store the chicken and sauce in an airtight container in the fridge for up to three days. Reheat gently to preserve the sauce’s texture.
Q: Is there a substitute for tarragon?
Fresh parsley or basil can work in place of tarragon if needed. Each provides a different herbal finish to the dish.
Roasted Chicken Thighs With Blueberries
Ingredients
- 4 bone-in skin-on chicken thighs (approximately 1½ pounds)
- 3 cups fresh blueberries roughly 18 ounces
- 6 garlic cloves thinly sliced
- 3 tablespoons whole-grain mustard plus extra for seasoning if desired
- 1 tablespoon ground coriander
- 1 teaspoon hot paprika
- 1 tablespoon honey
- Kosher salt
- Freshly cracked black pepper
- Extra-virgin olive oil for drizzling
- ½ cup tarragon leaves roughly chopped
- Crusty bread for serving
Instructions
- Step 1:
- Preheat the oven to 400°F. Using a paper towel, thoroughly dry the chicken thighs to ensure crisp skin. Liberally season all sides of the thighs with kosher salt.
- Step 2:
- Position the chicken thighs skin-side down in a skillet that is medium or large and oven-safe, ensuring the pan is not overcrowded to promote browning. Place the pan over medium heat and allow the thighs to cook without moving them until the skin renders its fat, the meat releases effortlessly from the pan, and the surface achieves a golden-brown hue with darker spots, approximately 15 minutes. Flip the thighs and sear the other side for an additional 5 minutes until browned.
- Step 3:
- Transfer the chicken to a plate, ensuring the skin faces upward. Return the skillet to medium heat and add the sliced garlic along with ⅓ cup of water. Using a wooden spoon or spatula, deglaze the skillet by scraping up browned bits. Let the water simmer until it nearly evaporates, about 2 minutes. Stir in the coriander and paprika, cooking until their aromas are released, roughly 1 minute. Introduce the blueberries, mustard, honey, and a generous pinch of salt, stirring to combine. Bring the mixture to a gentle simmer and nestle the chicken thighs skin-side up into the sauce.
- Step 4:
- Move the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the blueberries burst and the chicken is fully cooked through. Once out of the oven, sprinkle with freshly cracked black pepper and drizzle olive oil over the dish. Adjust the seasoning of the sauce with additional salt, pepper, or mustard, if necessary.
- Step 5:
- Sprinkle the dish with chopped tarragon leaves for a fresh herbal note and serve immediately alongside thick slices of crusty bread to soak up the flavorful sauce.
