These chicken thighs are crispy, juicy and flavorful. Pan-seared, perfumed with rosemary and roasted lemons, and served with a luscious pan sauce.
- 3 bone-in, skin-on chicken thighs (about 1 ½ lbs)
- 2 tsp extra virgin olive oil
- 1 lemon, sliced ¼ inch thick, seeds removed
- 3-4 sprigs of rosemary
- ½ medium shallot, minced
- 2 tsp flour
- 1C low sodium chicken broth, warmed
- 1T lemon juice, or to taste
- 1T chilled butter
- Kosher salt and fresh cracked pepper
- 1Preheat oven to 425°F. Pat chicken dry and season generously with salt and pepper. Warm oil in a large sauté pan over medium heat. Add chicken to pan skin-side down. Add lemon slices and scatter over rosemary. Cook chicken 6-8 minutes or until skin becomes golden brown. Remove excess oil in pan so only 1 tablespoon remains. Transfer pan to center rack of oven.
- 2Cook an additional 4-5 minutes or until skin is well-browned. Flip chicken and continue to cook 4-8 minutes or until a thermometer inserted into the center registers 165°F. Remove chicken and lemon slices from pan. Discard rosemary.
- 3While chicken rests, prepare pan sauce. Discard all but 2 teaspoons of oil from pan. Warm over medium heat. Add shallot, season with salt and pepper, and sauté 3-5 minutes or until translucent. Add flour and stir for 1 minute. Slowly add broth, whisking constantly until combined. Turn heat to medium-high and allow sauce to reduce for 3-5 minutes, or until desired thickness. Add lemon juice to taste. Add butter and swirl pan until incorporated. Taste again for seasoning. Serve chicken with sauce and lemon slices, and enjoy.