Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 2 tablespoons olive oil (extra virgin preferred for richer flavor)
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup low-sodium chicken broth (can substitute with vegetable broth)
- 1 tablespoon unsalted butter
- Optional: 1 teaspoon honey or maple syrup for a touch of sweetness
Instructions
- Begin by patting the chicken thighs dry with paper towels. Removing excess moisture is key to achieving that crispy, golden skin that Mama Lou taught me to cherish.
- In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, thyme leaves, salt, and pepper. If you prefer a slightly sweeter touch, add the honey or maple syrup here. This blend will be your marinade and sauce base.
- Place the chicken thighs in a shallow dish and pour half of the marinade over them. Massage the mixture into the skin and under it if possible. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. I remember Ouma and I sneaking tastes of the marinade—something about that fresh lemony scent always made us impatient!
- Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken thighs skin side down. Sear for about 5-7 minutes, or until the skin is golden brown and crispy. Resist the urge to move them around too much—Mama Lou always said patience is the secret to perfect skin.
- Flip the chicken thighs over and pour in the chicken broth along with the remaining marinade. Add the butter on top of the chicken pieces. This helps the sauce develop a silky richness as it bakes.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly thickened.
- Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon some of the pan sauce over the top for that extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
