Ingredients
2tbspsolive oil
1tbspbutter
30garlic clovespeeled (from 2 heads)
salt
black pepperfreshly ground
6largechicken thighsbone-in, skin-on , trimmed of excess skin
2tspsfresh rosemaryfinely minced
2tspsfresh thymefinely minced
¾tspcornstarch
⅓cuplow-sodium chicken broth
1tbspfresh lemon juice
1tbspfresh parsleyminced , optional
Preparation
Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.
Add garlic and cook, turning occasionally until lightly browned, about 3 to 5 minutes. Transfer garlic to a plate, leave oil in pan.
Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.
Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 to 6 minutes, then remove from heat.
Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary.
Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes.
In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat.
Add broth mixture to drippings, and cook whisking constantly, about 1 minute. Remove from heat and stir in lemon juice.
Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
