Ingredients:
- bone-in, skin-on chicken thighs (approx. 2 lbs total)
- Tbsp unsalted butter, softened
- Tbsp fresh thyme leaves
- cloves garlic, finely minced
- Tbsp lemon zest (from 1 large lemon)
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Tbsp olive oil
- small shallot, finely diced
- ½ cup dry white wine (optional)
- ¼ cup fresh lemon juice (from 1 large lemon)
- ¾ cup low sodium chicken stock
- Tbsp fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Rub: In a small bowl, combine softened butter, minced garlic, thyme leaves, lemon zest, salt, and pepper. Mix well until homogenous.
- Season the Chicken: Pat the chicken skin thoroughly dry. Gently separate the skin from the meat on the thickest parts and push half of the butter mixture underneath the skin. Rub the remaining mixture all over the outside.
- Sear for Colour: Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place the chicken pieces skin-side down. Sear undisturbed for 6–8 minutes until the skin is deeply golden brown and crisp.
- Finish in Oven: Flip the chicken pieces. Transfer the entire skillet to a preheated oven at 400°F (200°C). Roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken to a warm plate and tent loosely with foil.
- Build the Sauce: Place the skillet back on the stovetop over medium heat. Add the diced shallot and sauté for 2 minutes, scraping up any brown bits (the fond).
- Deglaze: Pour in the white wine (if using) and let it bubble rapidly, scraping the bottom of the pan. Reduce the liquid by half (about 2 minutes).
- Simmer & Finish Sauce: Add the chicken stock and fresh lemon juice. Bring to a gentle simmer and allow to reduce slightly until the sauce coats the back of a spoon (about 5 minutes). Taste and adjust seasoning.
- Serve: Return the chicken briefly to the pan just to coat, or spoon the sauce generously over the plated chicken. Garnish with fresh parsley.