I am a big fan of chicken thighs. They are juicier and tastier than a breast. I found a crispy chicken thigh recipe on the Food Network that was a hit with my family. Not only did they love it and went back for seconds, but it was also effortless! Since posting a picture of the dish on Instagram and Facebook, I have had many requests for the recipe. I hope you enjoy it!
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil or other neutral oil
- 2 tablespoons maple syrup
- Halved, juiced rinds of 2 lemons
- Preheat the oven to 450 degrees F.
- Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
- Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them, so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them and place them on top of the chicken as it cooks.)
- Lift each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs, so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.