Lemon Garlic Crispy Chicken Thighs | GRF
Crispy chicken skin is my friggen jam! I love it so much. This recipe gives you almost a fried chicken vibe without the deep fryer and breading. It is super easy and only needs 1 pan and the reserved chicken juices will keep you happy for days after. It is Michaels most requested dinner and I totally understand why.
what I use (serves 2-4):
- 6 chicken thighs (skin on, bone in)
- 2 tbsp to 1/4 cup canola oil (use enough oil to nicely coat the pan) *any neutral oil with a high smoke point will work. Avoid olive oil.
- 2 tbsp butter
- 1/2 to 1 cup chicken broth (depending on pan size)
- 2 lemons, sliced
- 8 cloves of garlic, peeled + smashed (about 1 bulb)
- Couple sprigs of fresh thyme (or rosemary works too!)
- Lots of salt (about 1/2 tsp per chicken thigh)
what I do:
- Preheat oven to 425F.
- In order to get super crispy skin, I like to let my chicken dry out in the fridge for a couple of hours before cooking. I pat them down with paper towel and leave them skin side up, uncovered on a plate in the fridge. Optional step but if you have time and happen to be thinking ahead that day I recommend it. No sweat if not. However, do make sure you pat the chicken dry with paper towel before seasoning and searing.
- Once ready to cook, preheat a large stainless steal pan, or cast iron skillet with oil on medium/ high. Season both sides of chicken with salt, liberally, and sear skin side down (in batches, like 3 per batch so the chicken has room to render and crisp up). Once you add the chicken turn heat down to medium and let the chicken be. You don’t want to rush this and burn the chicken or try and remove it before it’s ready. So just let it do it’s thing and slowly render the skin until the chicken easily lifts from the pan and the skin is super golden and crispy. About 10 to 12 minutes (less if you are using super small thighs). Move to a plate and repeat with remaining thighs. The chicken skin won’t brown much more in the oven, so make sure the skin is at max crispiness by this point.
- Let the pan cool slightly, leaving the chicken fat in the pan. Be careful when adding the next batch of ingredients as the fat in the pan will still be super hot and will spatter if it hasn’t cooled down enough. Add butter, lemon, garlic and thyme. Add the chicken, skin side up back to the pan. Slowly pour the broth around the chicken, add just enough so the meaty part of chicken is submerged but the skin isn’t. Keeping the beautiful crispy skin away from moisture is key!
- Bake for 15 to 20 minutes or until chicken reads 165 on meat thermometer. Thats it, thats all people! Serve with rice or my potato recipe – click here!
- Pro tip: once cooled, remove lemon & thyme from the pan drippings and keep in your fridge. I add scoops of this to risotto, soups, pasta sauces, etc. Its liquid gold so do not throw it away!