One-Pan Chicken Thighs with Lemon and Herbs

Instructions

1. 1

   Heat the oven to 425°F (220°C) with a rack in the upper-middle position.

2. 2

   Sprinkle the salt, pepper, and smoked paprika over the chicken on both sides. Press the seasoning into the skin. Let the thighs sit while the pan heats — this dry brining helps the skin crisp.

3. 3

   Heat the oil in the skillet over medium-high until it shimmers. Working in two batches if needed, place the thighs skin-side down. Don't move them. The skin needs 7 to 9 minutes of undisturbed contact to release on its own — if it sticks, it isn't ready. Listen for the sizzle; if it quiets, the heat is too low.

4. 4

   Flip the thighs. Nestle the lemon halves cut-side down and the garlic halves cut-side down into the pan. Tuck the thyme and rosemary in the spaces between.

5. 5

   Pour the chicken stock around (not over) the thighs. Slide the whole pan into the oven and roast for 18 to 22 minutes, until a thermometer inserted at the bone reads 175°F (80°C) — yes, thighs are best at 175, not 165.

6. 6

   Transfer the thighs to a platter and rest 5 minutes. The skin should be deep amber and the lemons should be jammy.

7. 7

   Place the skillet over medium heat. Squeeze the roasted lemon halves into the pan and discard. Swirl the cold butter into the juices if you're using it — this is a glossier sauce. Taste, adjust salt, and pour the pan sauce over the chicken.