Lemon-Garlic Butter Chicken Thighs with Charred Broccolini

Steps

1. Step 1

   Heat the oven to 425°F. Pat the chicken thighs very dry with paper towels and season all over with the salt and pepper.

   5 min · 425°F

   • 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
2. Step 2

   Put the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. When it shimmers, lay the thighs in skin side down. Cook without moving them until the skin is deeply browned and crisp, 8 to 10 minutes. Flip and cook 2 minutes more.

   12 min

   • 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
   • 1 tbsp olive oil
3. Step 3

   Transfer the skillet to the oven and roast until the chicken is cooked through, 12 to 15 minutes (an instant-read thermometer in the thickest part should read 175°F). Move the thighs to a plate, skin side up, and pour off all but about 2 tablespoons of fat from the pan. Keep the fat you poured off in case you need it.

   15 min, hands-off · 425°F

4. Step 4

   Set the skillet back on the stove over medium-high heat (the handle will be hot, so use a towel). Add the broccolini in an even layer with the remaining 1/4 teaspoon salt and pepper. Cook, turning only once or twice, until blistered and charred in spots and just tender, 5 to 6 minutes. Pile it onto a serving platter and tuck the chicken on top.

   6 min

   • 1/4 tsp kosher salt
   • 1/4 tsp black pepper
   • 1 lb broccolini
5. Step 5

   Lower the heat to medium. Add the sliced garlic and red pepper flakes to the pan and cook, stirring constantly, until the garlic is pale gold and fragrant, about 45 seconds — don't let it brown. Pour in the broth and lemon juice, scraping the bottom of the pan, and simmer until reduced by about half, 3 to 4 minutes.

   5 min

   • 6 cloves garlic
   • 3/4 cup low-sodium chicken broth
   • 3 tbsp lemon juice
   • 1/4 tsp red pepper flakes
6. Step 6

   Take the pan off the heat and add the cold butter a few cubes at a time, swirling the pan until each addition melts into a glossy sauce. Taste and add a little salt if it needs it. Spoon the sauce over the chicken and broccolini and scatter with parsley.

   2 min

   • 3 tbsp cold unsalted butter
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026