Crispy Chicken Thighs with Caramelized Lemon Rinds
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Don’t toss the rinds the next time you juice a lemon—use them to add bold, caramelized flavor to your chicken dinner. Try this one-pan wonder that’ll make your kitchen smell heavenly and your dinner feel a little extra special.
Ingredients:
Instructions:
Image source: Food Network
Ingredients:
- 8 skin-on, bone-in chicken thighs (about 2 ½ pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil (or any neutral oil)
- 2 tablespoons maple syrup
- 2 lemons, halved and juiced (save the rinds)
Instructions:
- Preheat your oven to 450°F.
- Pat the chicken thighs dry with paper towels. Season both sides with about 2 teaspoons of salt and 1½ teaspoons of black pepper.
- In a large oven-safe skillet (cast iron works best), heat the oil over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet. Nestle in the lemon rinds, cut-side down, between the chicken pieces.
- Cook for about 12–14 minutes, until the chicken skin is deeply golden and the lemons are nicely charred. If the lemons get too dark, just place them on top of the chicken.
- Carefully lift each lemon half, brush the cut side with maple syrup, then place them back in the skillet cut-side down.
- Transfer the skillet to the oven and roast for 5–7 minutes, until the chicken is almost done.
- Flip the chicken thighs so the skin side is facing up and roast for another 5 minutes, or until cooked through.
- Spoon those rich, citrusy pan drippings over each piece before serving—don’t skip that part!
