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Weeknight Dinner: Roast Chicken Thighs with Sage, Garlic and Chili Crisp

Written by: Austen Roe


An unexpected flavor pairing - sage and chili crisp - creates an addictive sauce that will have you adding these chicken thighs to your weekly rotation.

As a commuter, I'm always looking for dinners I can put together in under an hour so that (when it's my turn to cook) my family's not eating at 9pm. Enter the roasted chicken thigh - a protein that is almost impossible to over cook and takes very little to make delicious. In the time it takes to preheat the oven, I can whip together a quick marinade, slather it on and cook the chicken and some fingerling potatoes together on one pan. Easy, delicious. This recipe, though slightly more complicated, puts those dinners to shame, and is my new favorite go-to.

Most of the ingredients in this recipe are things you probably have in your pantry already - garlic, Dijon, red wine vinegar, chili crisp, etc. Grab some fresh sage when you pick up the chicken and you're ready to go!

The one extra step in this recipe (creating a quick sauce in a food processor or blender while the chicken rests) is completely worth it - the rich pan drippings and roasted garlic combine with tangy Dijon mustard and red wine vinegar to make a savory, creamy sauce that tastes like it was simmered for hours rather than mixed for a few moments. 

Bone-in chicken thighs are forgiving to even the most novice cooks.

Features pantry staples brightened with a few fresh ingredients.

From fridge to table in under and hour - perfect for a weeknight.

An easy weeknight dinner that's anything but boring.

Roasted Chicken Thighs

with Sage Leaves, Slivered Garlic and Chili Crisp


For the chicken:

8 bone-in, skin-on chicken thighs

1/2 bunch sage leaves (about 2 leaves per chicken thigh)

4 cloves of garlic, thinly sliced

2 tbsp chili crisp (I used Fly by Jing)

salt & pepper

For the sauce:

1 tsp Dijon mustard

2 tsp. red wine vinegar

1 tbsp shallot, minced

3 cloves roasted garlic*

2 tbsp ancho chili powder

reserved drippings


  1. Preheat oven to 500° and like a rimmed baking sheet with parchment.
  2. Loosen the skin on each chicken thigh and place 2 sage leaves and 2-3 slivers of garlic under the skin of each thigh.
  3. Place the chicken thighs on the parchment paper an inch apart, and using a pastry brush (or a clean, new chip brush in a pinch) paint on the chili crisp oil.
  4. Roast for 45 minutes, or until skin is crisp and internal temperature reaches 165°.
  5. Remove the chicken thighs to a serving plate - I use our Arbor Charger. In a blender or food processor, combine the mustard, vinegar, shallot, roasted garlic, chili powder and any drippings left in the roasting pan. Pulse until fully combined and emulsified, then season to taste with salt and pepper. This sauce can be spooned over the platter or set at the table to add to taste.
A tray lined in parchment paper holds uncooked chicken thighs being painted in chili oil with a pastry brush.

*Roasted garlic couldn't be easier, and you'll never stop finding uses for it: mix it with butter and herbs for a compound butter that keeps in the fridge for weeks and can add flavor to anything; spread hot cloves on crusty bread for a savory breakfast; add to mashed potatoes or pasta to up the flavor.

Just cut the top of a whole head of garlic so that all of the cloves are exposed (leave it in the skin with the roots on, they won't hurt!), then douse with olive oil and plenty of salt. Wrap in aluminum foil so it's fully covered and put the parcel directly on the grate of your oven next to your baking dish of chicken. By the time the chicken is done, the garlic will be browned and soft, and you can simply squeeze the hole head to release the cloves. Yum!

You can't go wrong with roast chicken.

Sage and chili crisp roast chicken thighs with sauce on a blue Arbor charger plate from Caskata.

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Caskata eCommerce Manager Austen

Austen Roe

With a background in merchandising, Austen came to Caskata in 2022 and works as Caskata's eCommerce Manager - working on everything from customer service to site merchandising and content creation. She's a new mom, and is slowly fixing up a Victorian in Salem, MA with her husband, their six-month-old daughter and little dog, Stu.

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