Lemon-Garlic Skillet Chicken

Serves 4 · 35 minutes · One pan

This is the dish I make when I want everyone to think I tried harder than I did. Golden chicken thighs, a pan sauce that comes together from the fond, and enough lemon to make it feel bright in the middle of the week.

Ingredients

• 8 bone-in chicken thighs (about 3 lb)
• 3 tbsp olive oil
• 6 garlic cloves, smashed
• 2 lemons — one juiced, one sliced
• 1 cup chicken stock
• 2 tbsp butter
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt, plus more to taste

Method

1. Pat the thighs dry, season with salt, and sear skin-side down in olive oil over medium-high until deeply golden, 7–8 minutes. Flip and cook 3 more. Remove.
2. Lower the heat, add garlic and lemon slices, and cook 1 minute until fragrant.
3. Deglaze with stock and lemon juice, scraping the fond. Return the chicken, simmer 15 minutes until cooked through (165°F).
4. Off the heat, swirl in the butter and thyme. Spoon the sauce over everything.