Ingredients

The following ingredients have 8 Servings
  • 8 bone-in (skin-on chicken thighs)
  • 1 cup chicken stock
  • Juice of 1 lemon
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F.
  • To make the parmesan crust, combine olive oil, Parmesan, thyme, oregano and garlic powder in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the parmesan crust onto both sides of the chicken.
  • In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
  • Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately.