Zesty Lemon Chicken Thighs

Ingredients

• 4 cloves garlic, crushed
• 2 teaspoons brown sugar
• 1 teaspoon ground thyme
• 1 teaspoon crushed dried rosemary
• ½ teaspoon ground Jamaican allspice
• salt and freshly ground black pepper to taste
• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 cup chicken stock
• 2 lemons

Step 1

Stir together the garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper in a small bowl. Pat the chicken thighs dry, then rub the spice mixture all over them. Pop the chicken in the fridge for about 30 minutes to let those flavors soak in.

Step 2

When you're ready to cook, heat some olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down and let them cook until the skin gets nice and crispy, about 4 minutes. Flip them over, then pour the chicken stock around the edges of the pan.

Step 3

Squeeze the juice of one lemon right into the skillet, then slice the second lemon and tuck the slices around the chicken. Cover the pan and let everything simmer gently until the chicken is cooked through and no longer pink near the bone—this should take around 30 minutes. If you have a meat thermometer, it should read 165°F (74°C).

Step 4

Once done, fish out the lemon slices and you’re ready to serve!