Crispy Chicken Thighs with Garlicky Lemon Sauce
Crispy Chicken Thighs with Garlicky Lemon Sauce
Ingredients
For the Crispy Chicken Thighs
- 4 bone-in, skin-on chicken thighs, bones removed, skin kept on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 fresh rosemary sprigs
For the Garlicky Lemon Sauce
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/4 cup fresh lemon juice
- 3 fresh thyme sprigs
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water to make a slurry, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season both sides generously with salt and freshly ground black pepper.
⏱️ 5 min
- 2
Place the seasoned chicken thighs, skin-side down, into a cold stainless steel or cast iron pan. Turn the heat to medium. This method allows the fat to slowly render out, resulting in very crispy skin.
⏱️ 1 min
- 3
Cook the chicken, undisturbed, for 10-15 minutes on the skin side, or until the skin is deeply golden brown and very crispy. The fat should have rendered out significantly. Flip the chicken thighs to the flesh side. Add the fresh rosemary sprigs to the pan. Continue cooking for another 10-15 minutes, or until the chicken reaches an internal temperature of 175°F when measured with an instant-read thermometer.
⏱️ 25 min
- 4
Remove the cooked chicken thighs from the pan and transfer them to a plate. Tent loosely with foil to keep warm while you prepare the sauce.
⏱️ 1 min
- 5
Carefully pour off most of the rendered chicken fat from the pan, leaving about 1 tablespoon along with the flavorful browned bits (fond). Return the pan to medium heat.
⏱️ 1 min
- 6
Add the minced shallots to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min
- 7
Deglaze the pan by pouring in the chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the fresh thyme sprigs.
⏱️ 2 min
- 8
Bring the sauce to a simmer and cook for 3-5 minutes, allowing it to reduce slightly. Stir in the fresh lemon juice.
⏱️ 5 min
- 9
If a thicker sauce is desired, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer for another 1-2 minutes, stirring constantly, until the sauce reaches your preferred consistency.
⏱️ 2 min
- 10
Remove the thyme sprigs from the sauce. Taste and adjust seasoning with salt and pepper if necessary. Plate the crispy chicken thighs and generously spoon the garlicky lemon sauce over them. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Thighs with Garlicky Lemon Sauce
Ingredients
For the Crispy Chicken Thighs
- 4 bone-in, skin-on chicken thighs, bones removed, skin kept on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 fresh rosemary sprigs
For the Garlicky Lemon Sauce
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/4 cup fresh lemon juice
- 3 fresh thyme sprigs
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water to make a slurry, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season both sides generously with salt and freshly ground black pepper.
⏱️ 5 min - 2
Place the seasoned chicken thighs, skin-side down, into a cold stainless steel or cast iron pan. Turn the heat to medium. This method allows the fat to slowly render out, resulting in very crispy skin.
⏱️ 1 min - 3
Cook the chicken, undisturbed, for 10-15 minutes on the skin side, or until the skin is deeply golden brown and very crispy. The fat should have rendered out significantly. Flip the chicken thighs to the flesh side. Add the fresh rosemary sprigs to the pan. Continue cooking for another 10-15 minutes, or until the chicken reaches an internal temperature of 175°F when measured with an instant-read thermometer.
⏱️ 25 min - 4
Remove the cooked chicken thighs from the pan and transfer them to a plate. Tent loosely with foil to keep warm while you prepare the sauce.
⏱️ 1 min - 5
Carefully pour off most of the rendered chicken fat from the pan, leaving about 1 tablespoon along with the flavorful browned bits (fond). Return the pan to medium heat.
⏱️ 1 min - 6
Add the minced shallots to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min - 7
Deglaze the pan by pouring in the chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the fresh thyme sprigs.
⏱️ 2 min - 8
Bring the sauce to a simmer and cook for 3-5 minutes, allowing it to reduce slightly. Stir in the fresh lemon juice.
⏱️ 5 min - 9
If a thicker sauce is desired, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer for another 1-2 minutes, stirring constantly, until the sauce reaches your preferred consistency.
⏱️ 2 min - 10
Remove the thyme sprigs from the sauce. Taste and adjust seasoning with salt and pepper if necessary. Plate the crispy chicken thighs and generously spoon the garlicky lemon sauce over them. Garnish with fresh chopped parsley before serving.
⏱️ 3 min