Ingredients
6chicken thighs
6clovesgarlic,sliced into halves
salt and freshly ground black pepper
1tbspvegetable oil
2lemons,divided
1tbspfresh poultry herbs,chopped
Preparation
Preheat oven to 400 degrees F.
Rub both sides of each chicken thigh with the cut side of garlic halves. Set aside and reserve garlic. Sprinkle each of the chicken sides with salt and pepper.
Heat oil in a 12-inch oven-safe skillet over medium-high heat. Once hot, add chicken add cook for about 8 minutes until the bottom is golden brown, draining rendered fat once halfway through cooking.
Transfer chicken to a plate, drain off most of the oil from the pan (leaving just enough to coat the pan, about 1 teaspoon).
Thinly slice half of one lemon and place reserved garlic halves in the pan and along with lemon slices. Top with chicken, then sprinkle with 1 tablespoon of herbs.
Bake in the preheated oven for about 18 to 20 minutes until the center of the chicken registers 170 degrees F on an instant-read thermometer.
Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges.
Serve with lemon wedges for spritzing chicken.
