Skillet Lemon Chicken Thighs

Method

1. 1

   Pat the chicken thighs dry and season both sides well with salt, pepper and thyme.

2. 2

   Heat the oil in a large skillet over medium-high and lay the thighs in skin-side down. Cook undisturbed until deeply golden and mostly cooked through, about 8 minutes.

   💡 Leave the chicken alone — moving it early is what tears the crisp skin off.

3. 3

   Flip and cook the second side 5 minutes, then transfer the thighs to a plate.

4. 4

   Add the garlic to the fat left in the pan and stir 30 seconds until fragrant, then pour in the stock and lemon juice, scraping up the browned bits.

5. 5

   Simmer the sauce 3–4 minutes until slightly reduced, then swirl in the butter and lemon slices.

6. 6

   Return the chicken to the pan skin-side up, spoon the sauce over, and warm through for 2 minutes before serving.