Lemon Chicken Thighs
Crispy-skinned chicken thighs marinated in white wine vinegar and served with a tangy lemon-honey vinaigrette. The dish features charred lemons and crushed garlic for an extra depth of Mediterranean-inspired flavor.
Ingredients
- •4 piece skin-on, bone-in chicken thighs
- •1 to taste Kosher salt, freshly ground pepper
- •¼ cup white wine vinegar
- •4 cloves garlic
- •2 whole lemons
- •1½ tsp honey
- •½ tsp Aleppo-style pepper
- •3 Tbsp extra-virgin olive oil
Cooking Instructions
- 1.
Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
60 min
- 2.
Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
5 min
- 3.
Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
25 min
- 4.
Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
5 min
- 5.
Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
5 min
- 6.
Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
2 min
