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This is a time saver for a weeknight meal. The results, crispy skin and succulent meat. It’s all ready in 45 minutes! Serve with mashed potatoes and roasted carrots or asparagus or any other vegetable you like.

6 Bone-in, Skin-on Chicken Thighs
Salt
Pepper
1 Lemon, Juiced (optional, see below)
1 Tablespoon Honey (optional, see below)

Preheat your oven to 350 degrees. Season the skin side of the thighs with the salt and pepper and place them in a cold 12” oven safe sauté pan. It’s much easier to place the thighs in a cold pan because they won’t stick on contact. I highly recommend using a splatter screen to help keep your stove top clean.

Once all the thighs are placed in the pan, season the other side. Place the pan over medium heat for 2 minutes, then turn up to high for approximately 8 minutes or until the skin has browned.

Once browned, turn over the thighs, skin side up and place in the oven for 35 minutes. Once done, place the thighs on a platter.

You can serve them as is, or you can add a little more flavor to the dish by removing all but 2 tablespoons of fat from the sauté pan. Place on the stove top and squeeze the juice of one lemon into the pan along with a tablespoon of honey and blend well. Cook down for a minute or two, reducing the lemon juice. Drizzle over the thighs and serve.

Serves 3 really hungry people.

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