Chicken W/ Chicken Recipe

Make the brine

In a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar in 8 cups cold water. Stir until dissolved.

Add the 6 bone-in, skin-on chicken thighs to the brine, submerging them completely. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for a mild effect, up to 2 hours for more juiciness). Do not brine more than 4 hours for thighs.

After brining, remove the chicken from the brine, discard the brine, and rinse each piece briefly under cold water. Pat the chicken very dry with paper towels. Let sit at room temperature for 15 minutes while you prepare seasonings and equipment.

Season and sear

Preheat oven to 400°F (205°C). Season both sides of the patted-dry chicken thighs with 1 tsp freshly ground black pepper and 1 tsp paprika, rubbing it into the skin. Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When the oil shimmers, place the chicken thighs skin-side down, pressing slightly to ensure good contact. Sear without moving until the skin is deep golden brown and crisp, about 6–8 minutes.

Flip the thighs and sear the flesh side for 1–2 minutes to color. Remove the pan from heat briefly.

Aromatics and deglaze

Add 1 tbs unsalted butter to the pan along with the 4 minced garlic cloves and 4 thyme sprigs, distributing them around the chicken. Return the pan to medium heat for 30 seconds until fragrant (do not burn the garlic). Pour in 1 cup chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Zest the lemon over the pan, then cut the lemon in half and squeeze half of it into the pan.

Spoon a little hot pan liquid over the chicken to baste, then transfer the skillet to the preheated oven.

Roast to finish

Roast the chicken in the oven at 400°F (205°C) for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C). If your thighs are larger, allow up to 25 minutes and check early.

Remove the skillet from the oven. Transfer the chicken to a plate and tent loosely with foil to rest for 5–10 minutes while you finish the pan sauce.

Make the pan sauce

Return the skillet to medium heat on the stovetop. If needed, add the remaining 1/2 tbs butter. Stir the pan juices and simmer gently for 1–2 minutes to reduce slightly. Taste and adjust seasoning with small pinch of salt if necessary. Stir in 2 tbs chopped fresh parsley and additional squeeze of lemon if desired.

Spoon the finished pan sauce over the rested chicken thighs. Garnish with additional parsley and serve with lemon wedges.

Serve the chicken with 4 servings of steamed rice or mashed potatoes. Place lemon wedges on the plate for extra brightness.

Leftovers: refrigerate cooled chicken in an airtight container up to 3 days or freeze up to 3 months.