Lemon Garlic Chicken Thighs

Steps

• Chicken: Pat the thighs dry and season both sides with salt and pepper.
• Sear: Place skin-side down in a cold skillet, then set over medium heat and let the fat render slowly as the pan heats up.
  ⏱ Start 10 min timer

  Tip: Starting cold rather than in a hot pan is what lets the fat render gradually rather than searing the outside before the fat underneath has melted.

• Sear: Once the skin is deeply golden and crisp, flip and cook the other side briefly, then transfer to a plate.
  ⏱ Start 4 min timer
• Sauce: Pour off all but a tablespoon of the rendered fat, add the garlic, and cook until fragrant.
  ⏱ Start 1 min timer

  Tip: Don't let the garlic sit unattended here — it goes from fragrant to burnt fast in the residual heat of the fond.

• Sauce: Pour in the stock and lemon juice, scraping up the browned bits from the bottom of the pan.

  Tip: That browned fond is concentrated flavour from the sear — this is what it's there for.

• Finish: Return the thighs skin-side up to the pan and simmer until an instant-read thermometer in the thickest part reads 74°C (165°F).
  ⏱ Start 15 min timer
• Finish: Lift the thighs out, whisk the butter and thyme into the sauce, and spoon over to serve.