Lemon lavender chicken thighs

1. 1

   If you want, debone chicken thigh before you start and save bone for broth later.

2. 2

   Cut lemon and squeeze juice on underside of thigh.

3. 3

   Let sit for a while.

4. 4

   Salt chicken as desired

5. 5

   Rub lavender on both sides of chicken while cast iron skillet heats up.

6. 6

   Cook chicken thigh in skillet until skin is crispy and inside is 165F on your meat thermometer.

* Per serving · 4 servings · Values may vary.

No additional tips available.