Crispy Rosemary Garlic Thighs

Ingredients

• 5-6 bone-in chicken thighs with skin
• 2 tablespoons olive or vegetable oil
• Salt & pepper to taste
• 7-8 cloves garlic, smashed/chopped
• 1/3 cup chicken stock
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon rosemary
• 1/4 teaspoon red pepper flakes

Directions

1. 01

   Preheat oven to 400°F.

2. 02

   Add oil to a hot large skillet on medium heat.

3. 03

   Season chicken thighs with salt & pepper, however much you want.

4. 04

   Place chicken in the skillet skin-side down.

5. 05

   Place another saucepan on top of it with soup cans or something heavy — this pushes the thighs down for extra-crispy skin.

6. 06

   Fry in the skillet for 6-7 minutes.

7. 07

   While the chicken is frying, whisk the sauce together.

8. 08

   Remove the weighted pan and flip the chicken — don't worry if the skin sticks.

9. 09

   Add the garlic and cook for another 5 minutes without the weight pan.

10. 10

    Move the skillet into the hot oven and bake for 20 minutes.

11. 11

    Remove the skillet from the oven and set the chicken aside.

12. 12

    Add the sauce, bring the skillet to a boil, and cook for 3-4 minutes to thicken. Scrape up all the browned bits stuck to the pan.

13. 13

    Serve the chicken and use the sauce like gravy.

Notes

• Serve with rice!
• Be aware that you'll be finishing a sauce AFTER the chicken is removed.