Lemon, thyme and butter make these crispy chicken thighs so moist and flavorful. Start them on the stove and finish them in the oven!
If there is one thing that you should have figured out about me by now, it that I like simple recipes that are full of flavor…and that chicken is really my favorite protein.
I've also made no secret of the fact that I am not a big fan of chicken skin, but my family loves it and cooking chicken with the skin will on is a great way to seal in much of the flavor and moisture. These crispy chicken thighs are a nice compromise between my family and I (I just remove the skin before eating, but they gobble it up)!
As fancy as this looks, this is a quick and easy way to prepare chicken thighs. Browning them on the stove before baking them in the oven creates a gorgeous, crispy skin.
Lemon and thyme go so well together and create a sauce that is just bursting with flavor! Finishing with a little butter at the end adds richness and body to the sauce. I've even been known to substitute some dry white wine (like a chardonnay) for some of the chicken stock for even more flavor!
The garlic will get very soft and spreadable, so I usually serve this with toasted baguette slices to spread the garlic (although it would be even better served with my roasted red peppers with baguette slices – have you figured out that I am a fan of baguettes yet?).
Once you have this cooking technique down, you can really play around with the flavors. You can change up the seasonings, herbs, and citrus to create endless variations.
The stems of the thyme are tough, so you'll definitely want to remove them after baking. To remove only the leaves, hold the sprig of thyme at the top, and then use your other hand to strip off the leaves moving from the top to bottom. They come off very easily!
Scroll down for the recipe!