Crispy Rosemary Garlic Thighs Taken & Modified from: countryliving.com
Smells great! Tastes Great! If you don't like garlic you won't like this. Preptime: About 5 minutes Cook Time: ~30 minutes Servings: 4-5 Ingredients - Chicken:
- 5-6 Bone-in Chicken Thighs with skin
- 2 Tablespoons Olive or Vegetable Oil
- Salt & pepper to taste
- 7-8 cloves garlic, smashed / chopped
Sauce Ingredients:
- 1/3 Cup Chicken Stock
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- 1/2 teaspoon Rosemary
- 1/4 teaspoon Red Pepper Flakes
Instructions:
- Preheat oven to 400°F.
- Add oil to a hot large skillet on medium heat
- Season Chicken Thighs with Salt & Pepper, however much you want
- Place Chicken in skillet Skin-side down
- Place another saucepan on top of it with soup cans or something to make it heavy. We want to push those thighs to the bottom of the skillet
- Fry in the skillet for 6-7 minutes
- While chicken is frying, Whisk your sauce together
- Remove weight-sauce pan and flip chicken, don't worry if skin sticks.
- Add your garlic and Cook for another 5 minutes without weight pan.
- Move skillet into the hot oven, bake for 20 minutes.
- Remove the skillet from the oven and pull chicken out - set aside.
- Add your sauce, bring the skillet to a boil and cook for 3-4 minutes to thicken the sauce. Scrape all the junk that had stuck to the chicken.
- Serve the chicken and use the sauce like gravy.