Chicken Thighs with Lemon Butter

Instructions

1. Step 1

   Heat the oven to 200°C.

2. Step 2

   Pat the chicken thighs dry, then season them evenly with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 9.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the oven-safe skillet over medium heat. Add the thighs skin-side down and sear until deeply golden, then turn them over.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: oven-safe skillet, tongs

4. Step 4

   Transfer the skillet to the oven and roast until the thickest part of the chicken reaches at least 74°C.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, oven-safe skillet

5. Step 5

   Move the cooked chicken to a clean plate and set the skillet over medium heat.

   Cookware: oven-safe skillet, plate, tongs

6. Step 6

   Add the garlic to the skillet and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: oven-safe skillet

7. Step 7

   Add the chicken stock, lemon zest, and lemon juice. Scrape up the browned bits and simmer until the liquid is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 2.0 piece Lemon

   Cookware: citrus juicer, citrus zester, oven-safe skillet

8. Step 8

   Remove the skillet from the heat. Stir in the butter until the sauce is smooth, then fold in the parsley.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Parsley, 85.0 gr Unsalted Butter

   Cookware: oven-safe skillet

9. Step 9

   Return the chicken to the skillet and spoon the lemon butter sauce over it before serving.

   Cookware: oven-safe skillet, tongs