Crispy Chicken Thighs with Garlic and Rosemary

Name: Crispy Chicken Thighs with Garlic and Rosemary
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/3 c. chicken stock; 2 tbsp. fresh lemon juice; 1 tbsp. Dijon mustard; 1 tbsp. fresh rosemary; 1/4 tsp. red pepper flakes; Kosher salt and freshly-ground black pepper; 8 small bone-in, skin-on chicken thighs (about 2 1/4 pounds total); 8 cloves garlic, smashes and skins removed

This crowd-pleasing chicken dish smells heavenly—and tastes even better.

By Kate Merker and Taylor MurrayPublished: Sep 6, 2019

22 Ratings

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crispy chicken thighs with garlic and rosemary

Brian Woodcock

Yields:

4 serving(s)

Total Time:

20 mins

Winner, winner, chicken dinner! These skillet-fried thighs are irresistibly crispy, thanks to a flattening technique using a skillet weighted down with soup cans.

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Ingredients

1/3 cup
chicken stock
2 Tbsp.
fresh lemon juice
1 Tbsp.
Dijon mustard
1 Tbsp.
fresh rosemary
1/4 tsp.
red pepper flakes
Kosher salt and freshly-ground black pepper
8
small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
8
cloves garlic, smashes and skins removed

Directions

1. Step 1Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt.
2. Step 2Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes.
3. Step 3Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through, 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.