Crispy Honey-Lemon Chicken Thighs Are a Budget-Friendly Weeknight Recipe
- 4 bone-in, skin-on chicken thighs
- salt and pepper, to taste
- 1-2 tablespoons olive oil
- 5-6 cloves garlic, peeled
- 1 tablespoon butter
- juice of half of a lemon
- 1 1/2 tablespoons honey
- 1-2 tablespoons fresh parsley, stems removed and chopped
Pre-heat the oven to 425 degrees Fahrenheit. Pat chicken thighs dry, and season with salt and pepper on both sides. Drizzle olive oil over the skin sides.
Set a cast-iron skillet or oven-safe pan over medium heat. Cook the chicken thighs, skin-side down, until very browned and crispy, about 15 minutes. Readjust them about 5 minutes through so the fat touches the skillet and coats it with liquid.
Remove the skillet from heat, and scatter garlic beside the chicken. Place the skillet in the oven until the chicken is cooked through, about 15 minutes.
When the chicken is cooked through, set it on a separate plate, leaving the garlic and juices in the skillet. Add butter, lemon juice, and honey to the skillet, and stir, scraping off the browned bits, over low heat. When combined, replace the chicken, and spoon the sauce over the thighs. Garnish with parsley.