Oven Roasted Rosemary Chicken Thighs in Wine Sauce
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5 from 1 vote

Garlic Rosemary Chicken Thighs

After chicken thighs are browned, mushrooms and garlic are sautéed together, then white wine and chicken stock are added to the pan along with minced fresh rosemary!
Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 367kcal
Author Olya


Chicken Thighs:

  • 2 tablespoons olive oil
  • 1.5 lb. chicken thighs skin-on bone-in, about 5-6 pieces
  • Salt and pepper
  • Italian Seasoning


  • 2 tbsp butter
  • 8 oz mushrooms (sliced)
  • 3 cloves garlic (minced)

For the wine sauce/gravy:

  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup sodium free chicken broth adjust salt if not sodium free
  • 1/4 cup dry white wine
  • 2 tablespoons rosemary fresh leaves minced + rosemary sprigs for flavor
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 400 degrees.
  • CHICKEN THIGHS: Season chicken thighs with salt, pepper and Italian seasoning. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides, turning once between cooking, about 8-10 minutes total. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.
  • MUSHROOMS and GARLIC: Add butter and sliced mushrooms to the pan and sauté for 3-4 minutes until cooked. Add minced garlic and cook for additional 1-2 minutes.
  • MAKING SAUCE/GRAVY: Reduce heat to medium and add 1 more tablespoon butter. Once melted, move mushrooms to one side and whisk in 1 tablespoon flour into the melted butter. Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock  and minced rosemary and let everything cook for about 5 minutes. Add salt and pepper and taste the sauce. If needed, add more salt at this point.
  • ADDING CHICKEN BACK: Return chicken thighs back to the pan and add fresh rosemary sprigs (not minced, but sprigs) on top of the chicken for flavor. Place the skillet in the oven and bake for 35 minutes at 400 degrees.


Calories: 367kcal | Carbohydrates: 3g | Protein: 20g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 412mg | Potassium: 372mg | Vitamin A: 285IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.2mg