Crispy Skillet Chicken Thighs with Lemon-Herb Pan Sauce

Method

1. 1

   Prepare the Chicken

   Pat the chicken thighs dry thoroughly with paper towels to ensure crispiness. Season both sides with kosher salt and black pepper. Let them rest at room temperature for 10 minutes to allow the seasoning to penetrate.

2. 2

   Sear the Chicken

   Heat a large cast-iron skillet over medium-high heat until hot. Add olive oil. Place the chicken thighs skin-side down in the skillet. Sear for 9-12 minutes, pressing gently with a spatula to ensure even contact, until the skin is deep golden and releases easily from the pan.

3. 3

   Finish Cooking the Chicken

   Flip the chicken thighs and reduce the heat to medium. Cook for another 10-12 minutes, or until the internal temperature reaches 75°C (165°F). Remove the chicken from the skillet and let it rest for 5-10 minutes to retain moisture.

4. 4

   Make the Pan Sauce

   Pour off excess fat from the skillet, leaving about 1 tablespoon. Add garlic and sauté for 30 seconds until fragrant. Add chicken stock and lemon juice, scraping up any browned bits from the pan. Simmer for 3 minutes until slightly reduced.

5. 5

   Finish and Serve

   Remove the skillet from heat and stir in butter, allowing it to melt into the sauce. Add chopped rosemary, and season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Return the chicken to the skillet to coat with sauce. Serve immediately.