Easy Crispy Honey Chicken Thighs
Ingredients
4 chicken thighs, bone-in, skin-on
salt, to taste
pepper, to taste
1-2 tablespoons olive oil
5-6 cloves garlic, peeled
1 tablespoon butter
juice of 1/2 lemon
1 1/2 tablespoons honey
1-2 tablespoons fresh parsley, stems removed and chopped
Directions
Preheat the oven to 425 degrees F.
Pat the chicken thighs dry. Season the chicken with salt and pepper on both sides. Drizzle the olive oil on the skin side of the chicken.
Over medium heat on the stove-top, heat a cast-iron skillet or oven-safe pan. Add the chicken skin-side down and cook until very browned and crispy, about 10-15 minutes. Make sure that the fat touches the skillet during the cooking.
Remove the skillet from the heat. Scatter the garlic beside the chicken.
Roast the chicken in the oven until it is cooked through, reaching 165 degrees F in its thickest part, about 15 minutes.
Transfer the chicken from the skillet to a plate and reserve the garlic and juices in the skillet.
Add the butter, lemon juice, and honey to the skillet and heat over low heat. Use a wooden spoon to scrape any browned bits at the bottom of the skillet.
When a cohesive sauce forms, add the chicken back to the skillet and spoon the sauce over it.
Garnish with parsley and serve.
