Crispy Baked Chicken Thighs
- Cook
- 18 min
2–3 chicken thighs, boneless, skin-on, room temperature
Kosher salt
Freshly ground black pepper
Lemon Garlic Marinade
½ lemon, cut into ¼” slices
1 clove garlic, grated
1 tablespoon olive oil
2–3 sprigs fresh rosemary
1 teaspoon olive oil
Garnish
Lemon juice
Season chicken with salt and pepper. Place in a sealed bag along with the ingredients for Lemon Garlic Marinade and marinate in the refrigerator for at least 2 hours. Remove from the bag and pat dry.
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place the chicken skin-side down and lay rosemary and lemon on top. Sear over medium heat for about 1 minute.
Cover and steam-roast over low heat for 5 minutes, then uncover and continue searing for another 5 minutes or until golden brown. Use paper towels to absorb any excess fat.
Once the skin is browned, flip the chicken thighs and turn off the heat. Let them rest, uncovered, for 5 minutes in the residual heat.
Slice the chicken into bite-sized pieces and arrange them on a plate. Drizzle the drippings over the chicken, squeeze lemon on top, and serve.
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