Ingredients:

  • 4 Bone-in, Skin-on Chicken Thighs (approx. 200g each)
  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Dried Oregano
  • 2 Tbsp Unsalted Butter
  • 4 cloves Garlic, smashed lightly and peeled
  • 1 Tbsp Lemon Zest (from 1 whole lemon)
  • ¼ cup Fresh Lemon Juice (from 1 medium lemon)
  • ½ cup Chicken Stock (low sodium)
  • 1 Tbsp Fresh Thyme Leaves
  • 1 tsp Dijon Mustard (optional)
  • 1 small sprig Rosemary (optional)

Instructions:

  1. Prepare and Season the Chicken: Remove chicken thighs from packaging and use paper towels to thoroughly pat the skin dry. Combine salt, pepper, and oregano. Rub the seasoning mixture generously over all surfaces, focusing on the skin. Preheat the oven to 400°F (200°C).
  2. Searing the Thighs: Place the oven-safe skillet over medium-high heat. Add 1 Tbsp of oil. Once the oil shimmers, place the seasoned chicken thighs, skin-side down, into the hot pan. Sear for 8 to 10 minutes without moving them, until the skin is deeply golden brown and crispy. Flip the thighs and cook on the flesh side for 1 minute just to seal them. Remove the pan from the heat.
  3. Building the Pan Sauce: Tilt the pan slightly to drain off most of the rendered chicken fat, leaving about 1 tablespoon behind. Reduce the heat to medium. Add the butter and the smashed garlic cloves. Sauté for 1 minute until fragrant. Add the chicken stock and scrape up any browned bits (fond) stuck to the bottom of the pan to deglaze.
  4. Roasting to Perfection: Stir in the lemon zest, fresh thyme, rosemary sprig (if using), and Dijon mustard. Bring the liquid to a gentle simmer. Place the chicken thighs back into the pan, skin-side up, ensuring the skin stays above the sauce. Carefully transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Remove the pan from the oven and stir the ¼ cup of fresh lemon juice into the sauce around the chicken.
  5. Rest and Serve: Transfer the chicken thighs to a cutting board and let them rest for 5 minutes. If the sauce is too thin, return the pan to the hob and simmer gently until slightly reduced. Discard the rosemary sprig. Spoon the pan sauce and roasted garlic over the chicken before serving.