Hahn Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 1/2 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Rub 2 tbs olive oil over the skin to help crisping.

Sear the chicken

Heat a large oven-safe skillet over medium-high heat until hot. Place the chicken thighs skin-side down and cook without moving for 6–8 minutes until the skin is deeply golden and crisp. Reduce heat if the skin browns too quickly. Flip and cook skin-side up 3 minutes to render edges.

Mix glaze

While the chicken sears, whisk together 2 tbs lemon juice, 2 tbs honey, 1 tbs Dijon mustard, 1 tbs low-sodium soy sauce, 1 tbs fresh thyme leaves and 1/4 tsp red chili flakes in a small bowl until smooth.

Add aromatics

After flipping the chicken, push the pieces to make space and add the minced garlic (4 cloves) and chopped shallot (1) to the skillet. Sauté 1–2 minutes until fragrant, stirring so they don’t burn.

Pour the prepared glaze evenly over the chicken pieces in the skillet, spooning some over the skin. Allow the glaze to simmer and reduce for about 1 minute on the stovetop so it coats the chicken.

Transfer the skillet to a preheated oven at 200°C (400°F). Roast 12–16 minutes until the internal temperature at the thickest part reaches 74°C (165°F) and the glaze is sticky and caramelized. If you don’t have an oven-safe skillet, transfer chicken and aromatics to a baking dish before roasting.

Finish sauce

Remove the skillet from the oven and transfer the chicken to a warm plate. Place the skillet over medium-low heat on the stovetop. Add 2 tbs unsalted butter to the pan juices and swirl until melted to make a glossy pan sauce. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.

Serve

Return the chicken to the skillet briefly to coat in the sauce or spoon the sauce over each piece. Sprinkle 2 tbs chopped fresh parsley over the chicken. Serve hot with lemon wedges for squeezing.