Ingredients
Equipment
Instructions
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and cook for another 5 minutes. Remove chicken from the skillet.
- Reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the chicken to the skillet, skin-side up. Add lemon slices. Simmer for 5-7 minutes, or until chicken is cooked through (165°F / 74°C).
- Spoon the sauce over the chicken, garnish with fresh parsley, and serve immediately.
Notes
For the best crispy skin, make sure the chicken is as dry as possible before seasoning.
Use fresh lemon juice for the brightest flavor; bottled juice can be bitter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use fresh lemon juice for the brightest flavor; bottled juice can be bitter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
