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[Delicious] Crispy Chicken Thighs with Lemon and Herbs

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Courses:
Servings: 4
Ingredients
    For the chicken
  • 8 bone-in skin-on chicken thighs (about 1.2 kg)
  • kosher salt and cracked black pepper
  • 1 tbsp neutral oil
  • 1 lemon (halved)
  • 4 cloves garlic (smashed)
    • For the pan sauce
  • 120 ml dry white wine (or chicken stock)
  • 2 tbsp lemon juice
  • 30 g cold butter (cubed)
  • 10 g flat-leaf parsley (roughly chopped)
  • 1 tsp thyme leaves
Instructions
  1. 1
    Pat the chicken dry, season well with salt and pepper, and let it sit at room temperature for 20 minutes.
  2. 2
    Heat the oil in a heavy pan over medium-high heat. Sear the chicken skin-side down, untouched, 8 to 10 minutes until the skin is crisp.
  3. 3
    Flip the chicken, add the garlic and lemon halves cut-side down, and cook 3 minutes more. Remove the chicken to a plate.
  4. 4
    Pour in the wine and scrape up the browned bits, reducing by half. Whisk in the lemon juice and the cold butter until glossy.
  5. 5
    Return the chicken to the pan, rest 10 minutes off the heat, scatter over the parsley and thyme, and serve from the pan.
Note
Leftovers keep 3 days refrigerated; re-crisp the skin in a hot dry pan.
Read it online: https://test.permylastrecipe.com/recipe/crispy-chicken-thighs-with-lemon-and-herbs/