Salt and Pepper Chicken
Crispy-skinned chicken thighs seasoned aggressively with salt, pepper, and garlic, finished with a squeeze of lemon. Simple, elegant, and restaurant-quality in 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 342
- Protein
- 38g
Ingredients
- 8 pieces (about 2 lbs) bone-in, skin-on chicken thighs
- 1.5 tsp kosher salt
- 2 tsp black pepper (freshly ground)
- 4 cloves garlic cloves (minced)
- 2 tbsp olive oil
- 1 whole lemon (halved)
- 3 sprigs fresh thyme (optional)
Instructions
- 1
Pat chicken thighs completely dry with paper towels.
- 2
Season both sides generously with salt and black pepper, pressing into the skin.
- 3
Rub minced garlic over the skin of each thigh.
- 4
Heat olive oil in a 12-inch skillet over medium-high until shimmering.
- 5
Place chicken skin-side down. Do not move for 8 minutes until skin is deep golden.
- 6
Flip thighs. Add thyme sprigs to the pan if using.
- 7
Cook 10 more minutes until thighs register 165°F at the thickest part.
- 8
Transfer chicken to a plate. Rest 5 minutes.
- 9
Squeeze lemon over warm chicken. Serve immediately.
Tools you’ll need
- 12-inch skillet (preferably cast iron or stainless steel)
- paper towels
- instant-read thermometer
- knife and cutting board
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