Here’s your new favorite quick dinner method!
If you aren’t already making something like this all the time, obviously. I see recipes for chicken thighs all the time, and for good reason: they’re somewhat more affordable than chicken breasts, they have tons of flavor, and the possibilities for cooking them are just endless. I have on occasion found boneless, skin-ON chicken thighs, and that to me is the mother lode of all chicken cuts, hands down. This is mainly because we still eat dinner every single night on the couch (because Beck goes down before we eat, we’re only rotting OUR brains, don’t worry) and chicken bones are tough to navigate with one hand.
This method for cooking chicken thighs is so foolproof I can’t even waste too much time talking about it. The key is to be patient with searing the chicken skin so most of the fat renders out and the skin gets super crispy. Then we cook leeks and whole garlic cloves in the chicken drippings, add the chicken BACK in with some chicken stock and lemon, roast the whole thing, and done. Couldn’t be easier, and the leek/garlic/lemon combo is just unreal.