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Thoroughly pat the chicken thighs dry with paper towels. This is crucial for crispy skin.

Season both sides of the chicken liberally with salt and freshly ground black pepper.

Place the chicken thighs, skin-side down, in a cold, heavy-bottomed pan (preferably stainless steel or cast iron). Do not add any oil to the pan at this stage, as the chicken fat will render.

Turn the stove to medium-high heat. Allow the pan to heat up gradually with the chicken in it.

Cook the chicken skin-side down for 10 to 12 minutes, or until the skin is deeply golden brown and wonderfully crispy. Resist the urge to move or flip the chicken during this time.

Flip the chicken pieces over and continue to cook for another 5 to 7 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).

Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with foil to keep warm while you make the sauce.

Reduce the heat to medium. If there is an excessive amount of rendered fat in the pan, carefully pour some out, leaving about 1 tablespoon.

Add the butter to the pan and allow it to melt.

Add the minced garlic and fresh thyme sprigs to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.

Deglaze the pan by pouring in the chicken broth. Use a wooden spoon or spatula to scrape up any delicious browned bits (fond) from the bottom of the pan.

Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until it has slightly reduced and thickened.

Stir in the lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed.

Pour the prepared pan sauce generously over the chicken thighs.

Garnish with fresh chopped parsley before serving. Serve immediately.


Thoroughly pat the chicken thighs dry with paper towels. This is crucial for crispy skin.

Season both sides of the chicken liberally with salt and freshly ground black pepper.

Place the chicken thighs, skin-side down, in a cold, heavy-bottomed pan (preferably stainless steel or cast iron). Do not add any oil to the pan at this stage, as the chicken fat will render.

Turn the stove to medium-high heat. Allow the pan to heat up gradually with the chicken in it.

Cook the chicken skin-side down for 10 to 12 minutes, or until the skin is deeply golden brown and wonderfully crispy. Resist the urge to move or flip the chicken during this time.

Flip the chicken pieces over and continue to cook for another 5 to 7 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).

Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with foil to keep warm while you make the sauce.

Reduce the heat to medium. If there is an excessive amount of rendered fat in the pan, carefully pour some out, leaving about 1 tablespoon.

Add the butter to the pan and allow it to melt.

Add the minced garlic and fresh thyme sprigs to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.

Deglaze the pan by pouring in the chicken broth. Use a wooden spoon or spatula to scrape up any delicious browned bits (fond) from the bottom of the pan.

Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until it has slightly reduced and thickened.

Stir in the lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed.

Pour the prepared pan sauce generously over the chicken thighs.

Garnish with fresh chopped parsley before serving. Serve immediately.
