Crispy Chicken Thighs with Herbs

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Pat the chicken dry and season it evenly with the salt and black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Chicken Thigh, 7.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Place the chicken skin-side down and cook without moving it until the skin is deep golden and releases readily from the skillet.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: ovenproof skillet, tongs

4. Step 4

   Turn the chicken skin-side up, then add the garlic, thyme, and rosemary around it. Transfer the skillet to the oven and roast at 220°C until the thickest part of each thigh reaches at least 74°C.

   Timer: 18 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Rosemary, 4.0 gr Thyme

   Cookware: instant-read thermometer, oven, ovenproof skillet

5. Step 5

   Transfer the chicken to a plate and let it rest before serving.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

6. Step 6

   Set the skillet over low heat, add the lemon juice, and stir the browned pan juices for 1 minute. Remove from the heat, stir in the parsley, and serve the sauce around the chicken.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: ovenproof skillet, wooden spoon