Crispy Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3 servings
Calories: 353kcal

Ingredients

  • 1/3 cup Chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 tsp Red pepper flakes
  • 3/4 lb chicken thighs (bone-in skin-on) size and weight may vary
  • 4 cloves garlic
  • 2 sprigs rosemary

Instructions

  • Heat a cast-iron skillet over medium heat until hot. Season chicken with salt and pepper. Place, skin side down, in the skillet. Place a second smaller skillet or pot on top of chicken to weigh the chicken down. Cook until the skins are golden brown and crisp, 7 to 9 minutes.
  • Whisk together stock, lemon juice, mustard, rosemary, salt and pepper flakes in a bowl.
  • Flip the chicken, add garlic and cook until the chicken is cooked through, 2 to 3 minutes or to an internal temperature of 160 degrees is reached. Set chicken aside.
  • Add stock mixture to the skillet. Cook, scraping up any bits from the bottom of the pan, 1 to 2 minutes. Spoon over chicken.

Nutrition

Calories: 353kcal | Carbohydrates: 4g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 215mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

Crispy Chicken Thighs

No ratings yet
Print Recipe Add to Collection
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 servings
Calories 353 kcal

Ingredients
  

  • 1/3 cup Chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 tsp Red pepper flakes
  • 3/4 lb chicken thighs (bone-in skin-on) size and weight may vary
  • 4 cloves garlic
  • 2 sprigs rosemary

Instructions
 

  • Heat a cast-iron skillet over medium heat until hot. Season chicken with salt and pepper. Place, skin side down, in the skillet. Place a second smaller skillet or pot on top of chicken to weigh the chicken down. Cook until the skins are golden brown and crisp, 7 to 9 minutes.
  • Whisk together stock, lemon juice, mustard, rosemary, salt and pepper flakes in a bowl.
  • Flip the chicken, add garlic and cook until the chicken is cooked through, 2 to 3 minutes or to an internal temperature of 160 degrees is reached. Set chicken aside.
  • Add stock mixture to the skillet. Cook, scraping up any bits from the bottom of the pan, 1 to 2 minutes. Spoon over chicken.

Nutrition

Calories: 353kcalCarbohydrates: 4gProtein: 26gFat: 26gSaturated Fat: 7gCholesterol: 149mgSodium: 215mgPotassium: 354mgFiber: 1gSugar: 1gVitamin A: 167IUVitamin C: 5mgCalcium: 19mgIron: 1mg
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