Ingredients
6-8pcschicken thighs(
1tspsalt
½tspblack pepper
2tspolive oil(divided)
1 ½tbspgarlic(minced or crushed)
¼cuplemon juice
¼cupchicken stock or broth
2tspdried oregano
1tspdried thyme
1tbspfresh chopped parsley,
Lemon slices
Preparation
Preheat oven to 430 degrees F. Thoroughly pat thighs dry with a paper towel. Season with salt and pepper.
Heat oil in a large oven-proof pan or skillet over medium-high heat. When the pan is hot, sear chicken skin-side down for 8 to 10 minutes, until crispy and golden brown. Flip and sear the underside for another 8 minutes, until the meat is golden.
Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant. Pour in the lemon juice and stock, then add in the herbs.
Transfer chicken to hot oven and roast until completely cooked through about 15 to 20 minutes.
Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.
