Lemon Chicken Thighs

1. 1

   Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.

2. 2

   Preheat oven to 400u00b0F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.

3. 3

   Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.

4. 4

   Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.

5. 5

   Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.

6. 6

   Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.