Ingredients:

  • 1.5 lbs Chicken Thighs (bone-in, skin-on)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Zest
  • 4 cloves Garlic, smashed and finely minced
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tbsp Avocado oil
  • 0.5 cup Low-sodium chicken broth
  • 0.25 cup Freshly squeezed lemon juice
  • 2 tbsp Cold unsalted butter, cubed
  • 1 tbsp Fresh parsley, chopped
  • 1 Lemon, sliced into rounds

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs chicken thighs completely dry with paper towels. Note: Moisture is the enemy of a crispy sear; any water left on the skin will steam rather than fry.
  2. Mix the marinade. Combine 3 tbsp olive oil, 2 tbsp lemon zest, minced garlic, smoked paprika, salt, and pepper in a small bowl.
  3. Coat the meat. Rub the marinade under and over the skin of the chicken. Note: Getting the garlic under the skin protects it from burning in the hot pan.
  4. Heat the pan. Add 1 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  5. Sear the skin. Place chicken skin side down and cook for 5 to 7 minutes until the skin is dark golden and releases easily from the pan.
  6. Flip and bake. Turn the chicken over and transfer the skillet to a preheated oven at 400°F (200°C).
  7. Roast until done. Bake for 15 to 20 minutes until the internal temperature hits 165°F (74°C).
  8. Deglaze the skillet. Remove chicken to a plate. Pour off excess fat, add 0.5 cup chicken broth and 0.25 cup lemon juice, scraping the bottom of the pan. Note: Those brown bits are fond and they contain the concentrated flavor.
  9. Finish the sauce. Reduce the liquid by half over high heat, then whisk in 2 tbsp cold butter cubes until the sauce is glossy and velvety.
  10. Garnish and serve. Return the chicken to the pan, top with parsley and lemon rounds, and spoon the sauce over the top.