Roasted Lemon Chicken Thighs

By Leite's Culinaria

Ingredients

2 tablespoons olive oil
8 (about 3 lbs) bone-in, skin-on chicken thighs
Sea salt and freshly ground black pepper
5 garlic cloves (peeled and crushed with the flat side of a large knife)
3 sprigs thyme
1 lemon (preferably organic, very thinly sliced (about 1/16 in 1.5 mm thick))
1 store-bought or homemade preserved lemon
1 tablespoon sherry vinegar
2 tablespoons dark soy sauce
3 1/2 tablespoons honey
1 tablespoon water
2 tablespoons coarsely chopped flat-leaf parsley

Prep Time25mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to 400°F (200°C).

In a large ovenproof skillet over medium-high, heat the oil. Season the chicken thighs with salt and pepper and add them to the skillet with the garlic and thyme. Cook until golden brown all over, 3 to 5 minutes per side.

Pour the vinegar into the skillet and simmer until reduced by half, about 2 minutes. Add the soy sauce and honey, shaking the skillet to mix the sauce.

Reduce the heat to medium. Add the water, fresh lemon, and preserved lemons, and bring to a simmer.

Place the skillet in the oven and roast until the chicken is cooked through, registers an internal temperature of 165°F (74°C), and the sauce has reduced to a thick syrup, 10 to 20 minutes, depending on the size and thickness of the chicken thighs.

Transfer the chicken to a serving dish and sprinkle with the parsley. Spoon the sauce from the skillet over the chicken. Serve immediately.