Ingredients
6 bone-in, skin-on chicken thighs
Coarse kosher salt
Freshly ground black pepper
Fresh thyme
Fresh tarragon (optional)
Olive oil (or your favorite cooking oil)
Lemon slices
Fresh herbs for garnish (optional)
Instructions
1. Preheat the Oven:
Adjust your oven rack to the lower third position and preheat the oven to 400°F (200°C).
2. Season the Chicken:
Generously season both sides of the chicken thighs with kosher salt and black pepper.
For added flavor, tuck a bit of fresh thyme and tarragon under the skin. If tarragon isn’t your preference, use more thyme instead.
3. Sear the Chicken:
Heat a large, oven-safe skillet over medium-high heat and add a drizzle of olive oil.
Place the chicken thighs in the skillet, skin-side down.
Sear without moving them for about 8 minutes, until the skin turns golden and crisp.
4. Prepare to Roast:
Carefully spoon off excess fat from the pan.
Flip the chicken so it’s skin-side up, and arrange lemon slices over the top.
5. Roast in the Oven:
Transfer the skillet to your preheated oven.
Roast for 18–20 minutes, or until the internal temperature of the chicken reaches 170°F (77°C).
6. Rest and Garnish:
Move the cooked chicken and lemon slices to a serving platter.
Garnish with extra fresh herbs if desired, and let rest for 5 minutes before serving.