- 4 pasture-raised chicken thighs
- 8-10 garlic cloves, smashed with the flat side of a knife
- 3 tbsp basil oil, plus extra for searing
- 3 sprigs fresh thyme
- 1 lemon, sliced into wheels
- s+p to taste
- fresh herbs such as basil or parsley, to garnish
- In a casserole dish, drizzle basil oil over thighs and rub to coat. Season both sides with salt and pepper, nestle garlic cloves throughout, and sprinkle thighs with thyme leaves. Cover and refrigerate overnight.
- Remove chicken from fridge at least 30 minutes before cooking to bring to room temperature.
- In a large cast iron skillet, heat a glug of the basil oil over medium-high heat. Briefly sauté garlic cloves, until they become fragrant.
- Scoot them to the coolest edge of the pan and place thighs skin side-down, searing them undisturbed until deeply golden, about 5-7 minutes. If you’d like to get their edges golden, lean thighs onto each other like shingles after you’ve seared the broad surfaces, for another minute or two.
- Once all surfaces are golden, remove garlic and turn thighs over, lowering heat to medium-low. Continue to sauté and add lemon wheels, fitting them in between thighs so they get contact with the hot pan.
- After a couple minutes, turn caramelized lemon slices for an additional minute. Transfer cooked slices on top of chicken as thighs finish cooking, about 8-10 minutes total. Check for doneness by making a small slit in the thickest part of the meat with a sharp knife – if the juices run clear, the chicken is ready.
- Bring pan to the table, season with salt and pepper, and add torn fresh herbs if you have them. Serve thighs alongside a zippy salad for a nourishing, delectable meal.
Recipe courtesy of @melinahammer