Time: 30-45 minutes
Feeds: 2 people
Ingredients:
- 4 bone-in skin-on chicken thighs
- Salt and pepper, to taste
- Thyme
- Lemon slices
- Vegetable, to serve on the side
- Crusty bread and butter, to serve on the side
Directions: When we made these chicken thighs, we had bought them from Kitchen + Market and they were pre seasoned. If buying unseasoned thighs, you should season them generously with salt and pepper, and add them to a baggy with a few sprigs of thyme and lemon slices. Let them sit for at least a few hours to let the flavors meld.
When you’re ready to cook them, preheat the oven to 400 degrees. Set a large, oven safe skillet on the stovetop, add a small amount of olive oil, and put the thighs in skin side down before turning on the heat. Turn the heat on to medium and leave the thighs undisturbed until the skin is crispy and releases on its own. Flip the thighs over and add the skillet to the oven to let the thighs finish cooking. You should let them cook to about 180 degrees.
Once cooked through, serve them with a vegetable on the side as well as crusty bread with butter.