Salt the chicken on the skin side, then place skin side down on a paper towel to soak up moisture. Salt and pepper the flesh side. Let them sit for 20 minutes to overnight for optimal flavor, but let’s be real, if you are in a rush just go ahead and cook those suckers.

Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. NO NEED TO ADD OIL, there is enough fat in the skin, trust me. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. Cook for 15-20 minutes until the skin is perfectly golden and crispy. The skin will naturally release from the pan, dont force it or pull it off too early. Flip once golden and crispy.

Once flipped over, add rosemary to the pan for extra flavor. Cook for another 5-10 minutes, or until the internal temperature reaches 175*F. Remove from the pan.

In the same pan over medium heat, add the shallots and garlic and season with salt. Saute for 2 minutes, or until fragrant. Add the chicken stock, thyme and season with salt and pepper. Bring up to a low simmer and simmer for 5-10 minutes to develop flavor.

Whisk together the cornstarch and 1 tbsp of water. While the liquid is simmering, stir in the cornstarch water mixture. This will thicken the sauce to desired consistency. If you want it thicker, combine more water and cornstarch and stir into the sauce. If you want it thinner, add a tablespoon of water at a time until desired consistency is reached.

Taste the sauce and add the freshly juiced lemon juice, adjust seasoning accordingly. Serve over the chicken and garnish with parsley. Enjoy!