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[WPRM] Crispy Chicken Thighs with Lemon and Herbs

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Mains
Ingredients Method Notes

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

Method
 

  1. Pat the chicken dry, season well with salt and pepper, and let it sit at room temperature for 20 minutes.
  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. Flip the chicken, add the garlic and lemon halves cut-side down, and cook 3 minutes more. Remove the chicken to a plate.
  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. Return the chicken to the pan, rest 10 minutes off the heat, scatter over the parsley and thyme, and serve from the pan.

Notes

Leftovers keep 3 days refrigerated; re-crisp the skin in a hot dry pan.