🇺🇸 United StatesCatalog recipe
Crisp-skinned chicken thighs finished in a garlicky lemon-butter pan sauce, spooned back over the meat straight from the stove.
For 4 servings.
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Pat the chicken thighs dry and season both sides well with salt, pepper and thyme.
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.
Flip and cook the second side 5 minutes, then transfer the thighs to a plate.
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.
Simmer the sauce 3–4 minutes until slightly reduced, then swirl in the butter and lemon slices.
Return the chicken to the pan skin-side up, spoon the sauce over, and warm through for 2 minutes before serving.
One-pan chicken thighs became a weeknight fixture as home cooks shifted away from lean, easily-dried breast meat toward thighs, which stay juicy even when a pan runs a few minutes hot. The lemon-butter finish is a shortcut version of a classic pan sauce, built in the same skillet the chicken browned in.
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