Crispy Lemon Chicken Thighs
Serves 2

Dry chicken thighs and season well with salt (both sides!), sear skin side down for 4-5 minutes in a few glugs of extra virgin olive oil until crispy and browned.

Flip chicken, add a few smashed cloves garlic, a tab (aka tablespoon) of butter, a splash of dry white wine, a handful of chopped parsley and a squeeze of lemon.

Cook for another 4-5 more minutes until 165 degrees. Enjoy!

USED IN THIS RECIPE // CLICK TO BUY.

Products

Cast Iron Pan // $60

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