See NOTE for instructions on how to make this chicken an easy one pan affair without the extra two steps, if you are short on time…
However, I highly recommend trying the recipe as is and taking the time to sear the chicken and emulsify the sauce. What can beat crispy skin, rich sauce and juicy tender meat!
Preheat the oven to 350°F.
Heat oil in a large heavy pan over medium high heat, ideally cast iron, for a few minutes until very hot and shimmering.
Meanwhile, dry the skin of the chicken with paper towels. Season generously with salt and pepper (at least 1 tsp coarse kosher salt, half as much if using fine table salt.)
Combine garlic, oregano, basil, lemon juice, lemon zest, 1 tsp kosher salt (half as much if using fine table salt) and 1/2 tsp black pepper in 9x13 baking dish.
Place chicken, skin side down, onto preheated pan. Do not overcrowd the pan or the chicken will never brown, you will likely need to cook in batches. Cook undisturbed for about 6-9 minutes, until the skin is golden and crisp. Monitor carefully to prevent burning and adjust the heat as needed.
Transfer the chicken pieces onto baking sheet, skin side up. Repeat browning the chicken with remaining pieces.
Pour chicken stock into the pan, so that it comes to about 1/4" up the sides of the pan; do not pour over the crispy chicken skin, as you don't want to ruin all your hard work of crisping up that skin.
Brush the chicken skin with a bit more oil.
Bake in preheated oven. The time will vary depending on the size of your thighs. Start checking after about 15 minutes. You are looking ot get the internal temperature of 170° (although it's safe to eat at 165°, the connective tissue of thigh meat breaks down and becomes less chewy at about 170°.)
If for any reason, the chicken skin is not as crispy, quickly broil the chicken under the broiler.
When the chicken is ready, transfer it to a plate and allow to rest.
Pour the juices into a skillet and allow to simmer until it's reduced to your desired consistency, just a couple of minutes. Add cold butter and stir vigorously to emulsify into luxurious sauce. Season the sauce with salt and pepper to taste.
Serve the chicken with the lemony pan sauce, lemon wedges and parsley.
To make this a one-dish recipe, simply:
- Combine garlic, oregano, basil, lemon juice, lemon zest, 1 tsp kosher salt (half as much if using fine table salt) and 1/2 tsp black pepper in 9x13 baking dish.
- Place fresh chicken thighs seasoned generously with salt and pepper on top of the lemon sauce, skin side up, and brush with olive oil.
- Pour chicken stock into the pan, so that it comes to about 1/4" up the sides of the pan; do not pour over the crispy chicken skin.
- Bake in preheated oven until cooked through and the internal temperature reaches 170°. Won't take long, start checking after 15 minutes.
- Broil the chicken towards the end of cooking to crisp up the skin.
Serve!
Ingredients
Directions
Preheat the oven to 350°F.
Heat oil in a large heavy pan over medium high heat, ideally cast iron, for a few minutes until very hot and shimmering.
Meanwhile, dry the skin of the chicken with paper towels. Season generously with salt and pepper (at least 1 tsp coarse kosher salt, half as much if using fine table salt.)
Combine garlic, oregano, basil, lemon juice, lemon zest, 1 tsp kosher salt (half as much if using fine table salt) and 1/2 tsp black pepper in 9x13 baking dish.
Place chicken, skin side down, onto preheated pan. Do not overcrowd the pan or the chicken will never brown, you will likely need to cook in batches. Cook undisturbed for about 6-9 minutes, until the skin is golden and crisp. Monitor carefully to prevent burning and adjust the heat as needed.
Transfer the chicken pieces onto baking sheet, skin side up. Repeat browning the chicken with remaining pieces.
Pour chicken stock into the pan, so that it comes to about 1/4" up the sides of the pan; do not pour over the crispy chicken skin, as you don't want to ruin all your hard work of crisping up that skin.
Brush the chicken skin with a bit more oil.
Bake in preheated oven. The time will vary depending on the size of your thighs. Start checking after about 15 minutes. You are looking ot get the internal temperature of 170° (although it's safe to eat at 165°, the connective tissue of thigh meat breaks down and becomes less chewy at about 170°.)
If for any reason, the chicken skin is not as crispy, quickly broil the chicken under the broiler.
When the chicken is ready, transfer it to a plate and allow to rest.
Pour the juices into a skillet and allow to simmer until it's reduced to your desired consistency, just a couple of minutes. Add cold butter and stir vigorously to emulsify into luxurious sauce. Season the sauce with salt and pepper to taste.
Serve the chicken with the lemony pan sauce, lemon wedges and parsley.
To make this a one-dish recipe, simply:
- Combine garlic, oregano, basil, lemon juice, lemon zest, 1 tsp kosher salt (half as much if using fine table salt) and 1/2 tsp black pepper in 9x13 baking dish.
- Place fresh chicken thighs seasoned generously with salt and pepper on top of the lemon sauce, skin side up, and brush with olive oil.
- Pour chicken stock into the pan, so that it comes to about 1/4" up the sides of the pan; do not pour over the crispy chicken skin.
- Bake in preheated oven until cooked through and the internal temperature reaches 170°. Won't take long, start checking after 15 minutes.
- Broil the chicken towards the end of cooking to crisp up the skin.
Serve!
