Pat the chicken thighs dry with paper towels. In a large bowl combine 3 tbs olive oil, 2 tbsp lemon juice, minced garlic, chopped rosemary, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours (30 minutes is fine if short on time).

Bring to room temperature

Remove the chicken from the refrigerator 20 minutes before cooking so it comes closer to room temperature for even cooking.

Pan & Sauce

Sear the chicken

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs olive oil. Place chicken thighs skin-side down in the pan, spacing them so they don’t touch. Sear until the skin is deep golden-brown and releases easily, about 6–8 minutes. Flip thighs and sear the other side for 2 minutes. Transfer the skillet to the oven and roast for 12–15 minutes, or until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest while you make the sauce.

Make pan sauce

Return the skillet to the stove over medium heat. If there is more than 2 tbs fat in the pan, spoon off excess, leaving about 1 tbs. Add 2 tbs butter to the skillet and melt. Add the chopped shallot (or onion) and sauté until soft and translucent, 2–3 minutes, scraping up browned bits from the bottom of the pan. Pour in 1 cup chicken stock, stirring and scraping to deglaze the pan. Let the stock simmer and reduce by about one-third, 4–5 minutes. Stir in 1 cup heavy cream and 1 tsp Dijon mustard; simmer gently until sauce thickens slightly, 3–4 minutes. Taste and adjust seasoning with salt and pepper as needed.

Finish

Return the rested chicken thighs to the skillet, nestling them into the sauce, spooning sauce over the skin. Warm through on low for 1–2 minutes. Stir in chopped parsley and squeeze a little lemon juice if desired. Garnish with thin lemon slices and extra parsley. Serve hot.