Lemon Chicken Thighs

Chicken thighs are so versatile that it's no wonder they're utilized in so many mouth-watering recipes, including this easy weeknight dinner recipe. Using bone-in, skin-on chicken thighs ensures maximum flavor with the crispy skin providing a great, fatty contrast to the buttery lemon sauce, which adds punch and pizazz right down to the last bread-sopped drop.

Ingredients

• 4 (6-oz.) bone-in, skin-on chicken thighs, trimmed

• 1 1/4 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 Tbsp. olive oil

• 1 (4-oz.) lemon, sliced into 1/4-in.-thick rounds

• 2 tsp. minced garlic (from 2 large garlic cloves)

• 1/2 cup chicken stock

• 1 Tbsp. fresh lemon juice (from 1 lemon)

• 3 (4-in.) thyme sprigs, plus leaves for garnish

• 2 Tbsp. unsalted butter

Directions

Heat oil in a large ovenproof skillet over medium-high. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is deep golden-brown and crisp, 8 to 10 minutes. Transfer browned chicken, skin side up, to a large plate. Reduce heat to medium. Do not wipe skillet clean.