Simply Royal Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Combine kosher salt (1.5 tsp) and black pepper (1 tsp) and rub evenly over both sides of the thighs. In a small bowl whisk together lemon juice (3 tbsp), orange zest (1 tbsp), minced garlic, chopped rosemary, thyme leaves, honey (2 tbsp), Dijon mustard (1 tbsp) and 2 tbsp olive oil to create a marinade. Pour half of the marinade over the chicken in a shallow dish and reserve the other half for basting and sauce. Cover and refrigerate for 30–60 minutes (or up to 3 hours).

Sear the chicken

Heat a large ovenproof skillet over medium-high heat and add remaining 1 tbsp olive oil and 2 tbsp unsalted butter. When butter foams and the pan is hot, place chicken thighs skin-side down and press gently to ensure contact. Sear without moving for 5–6 minutes until skin is deep golden brown and crisp. Flip and sear the flesh side 2–3 minutes to color. Remove chicken to a plate and set aside. Reserve pan with rendered fat and browned bits.

Roast to finish

Preheat oven to 400°F (200°C). Return seared chicken to the skillet skin-side up. Spoon a little of the reserved marinade over each thigh. Transfer skillet to the oven and roast 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Remove skillet from oven and transfer chicken to a warm plate, tent loosely with foil and rest for 6–8 minutes while you make the pan sauce.

Deglaze and reduce

Place the skillet back on medium heat. Add the white wine (1 cup) and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half, 3–4 minutes. Add the chicken stock (1 cup), lemon and orange slices, additional honey (1 tsp) and Dijon (1 tsp). Bring to a gentle simmer and reduce until the sauce is slightly syrupy, about 6–8 minutes.

Finish the sauce

Lower heat to low. Remove and discard the citrus slices if you prefer a smooth sauce, or leave them in for texture. Season with salt (1/2 tsp) and black pepper (1/2 tsp) to taste. Whisk in the cold butter cubes (2 tbsp) one at a time to emulsify and thicken the sauce, creating a glossy finish. If saved reserved marinade remains, stir in up to 1–2 tbsp for an extra citrus-herb boost (optional).

Plate sauce with chicken

Spoon a generous amount of pan sauce onto a serving platter or individual plates and place rested chicken thighs on top. Spoon more sauce over the skin and around the chicken.

Sprinkle chopped fresh parsley over the chicken and sauce. Add microgreens or baby arugula to the platter if using for a fresh peppery note. Serve with lemon wedges on the side for extra brightness.