Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 1/2 cup chicken bone broth
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 4 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Dry the chicken. Pat the chicken thighs bone dry with paper towels. Note: Moisture is the enemy of a crisp sear.
  2. Season. Season generously with salt, pepper, and garlic powder on all sides.
  3. Heat the oil. Heat avocado oil in a 12 inch cast iron skillet over medium high heat until it shimmers.
  4. Sear. Place chicken skin side down, press firmly for 30 seconds, and sear until the skin is deep mahogany brown and releases easily (about 6-8 minutes).
  5. Bake. Flip the thighs and immediately transfer the skillet to a preheated oven at 200°C. Bake for 12-15 minutes until the internal temperature reaches 74°C.
  6. Rest. Remove chicken to a plate to rest for 5 minutes. Note: This prevents juices from rushing out.
  7. Sauté garlic. Place the same skillet back on the stove over medium heat. Sauté minced garlic for 30 seconds until fragrant.
  8. Deglaze. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits. Simmer until the liquid is reduced by half.
  9. Finish the sauce. Turn heat to low and whisk in cold butter one cube at a time until the sauce is velvety and glossy.
  10. Garnish. Stir in lemon zest and chopped parsley before pouring the sauce over the rested chicken.