Sort ingredients
emvberg
QR Code
Listen
Pdf
Preheat your oven to 350°.
Clean the chicken thighs by removing excess skin around the edges of the thighs. I find kitchen scissors to be the best tool for this, but a sharp knife will work as well.
Make a dredge by mixing the flour and spices together in a shallow pan.
Dredge the chicken thigh pieces, evenly coating each piece in the seasoned flour.
Heat a Dutch oven or large skillet on medium/high heat.
Add olive oil to the hot pan. Place the coated chicken into the hot pan skin side down. Adjust the heat as needed. The skin should sizzle without popping and sputtering.
Brown the chicken on each side. It takes 5-7 minutes on the skin side and 3 minutes on the underside to get well browned pieces.
Remove the browned chicken thighs from the heat and place them on a plate for later. The chicken is not fully cooked at this point.
Turn the heat down, and add butter to the pan. As the butter melts, it will deglaze or loosen the stuck on bits from the bottom of the pan. Use a wooden spoon to work up all the flavorful stuck on pieces.
Once the butter is completely melted, add minced garlic and sage and let them brown slightly.
Next, add the juice from one lemon and ¼ cup of water and mix together.
Place the browned chicken back into the pan skin side up.
Place fresh lemon slices around the pan and cover.
Finish cooking in the oven for 40 minutes.