Equipment
Ingredients
marinade
- 2 lemon
- 18 g thyme leaves
- 6 g sage, chopped
- 5 g parsley, chopped
- 11 garlic, smashed
- 2 g red pepper flakes
- 45 ml olive oil
chicken
- 9 chicken thighs, bone-in, skin-on
- 18 sage, whole leaves
- 3½ garlic, thinly sliced
- 24 g salt
- 2 lemon
- thyme sprigs, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 478 kcal
- Protein
- 30 g
- Carbohydrates
- 16 g
- Fat
- 34 g
- Fiber
- 8 g
- Sugar
- 3 g
- Sodium
- 1307 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 165 mg
- Potassium
- 534 mg
- Calcium
- 171 mg
- Iron
- 3.2 mg
- Magnesium
- 60 mg
- Phosphorus
- 293 mg
- Zinc
- 2.6 mg
- Vitamin A
- 64 mcg
- Vitamin C
- 87 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 69 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.32 mg
- Niacin
- 8.3 mg
- Folate
- 24 mcg
- Water
- 169 g
Sources: USDA FoodData Central
Method
Using a vegetable peeler, remove 9 wide strips of peel from 2 lemons. In a large bowl, combine the lemon peels, thyme leaves, chopped sage, chopped parsley, smashed garlic, red pepper flakes, and olive oil.
Pat the chicken thighs dry with paper towels. Create a pocket between the skin and meat of each thigh. Insert 2 sage leaves and 2 garlic slices into each pocket. Toss the thighs in the marinade, cover, and chill for 2 hours or overnight.
Remove the chicken from the bowl. Reserve the garlic and lemon peels, but discard the liquid marinade. Place chicken on a baking sheet and season both sides evenly with 24g of salt.
Heat a cast-iron skillet over high heat. Place 5 thighs skin-side down in the pan. Place a heavy weight or another skillet on top to flatten the chicken.
Reduce heat to medium once the pan sizzles loudly. Cook undisturbed for 10 to 12 minutes until the skin is dark brown and releases easily from the pan.
Transfer the first batch of chicken to a plate, skin-side up. Pour off excess fat and repeat the searing process with the remaining 4 thighs.
Preheat the oven to 230°C (450°F). Slice the remaining 2 lemons into 3mm (1/8-inch) rounds and pat them dry with paper towels.
Cover the bottom of the skillet with lemon slices. Arrange all chicken thighs skin-side up on top of the lemons. Scatter the reserved garlic and lemon peels between the chicken pieces.
Roast in the oven for 20 to 30 minutes until the internal temperature reaches 74°C (165°F). Remove from the oven and rest for 10 minutes. Garnish with herb sprigs and serve.
Chef's Notes
- Ensure chicken thighs are thoroughly patted dry before searing. Moisture is the enemy of crispy skin.
- Don't overcrowd the pan when searing. Cook in batches if necessary to achieve a deep, even crisp on the skin.
- Using a cast-iron skillet is ideal for searing as it retains heat exceptionally well, promoting even browning.
- The flattening process is crucial for even cooking and maximum skin contact with the hot pan.
- Allow the chicken to rest for at least 10 minutes after roasting. This allows the juices to redistribute, resulting in more tender and moist meat.
Storage
Refrigerator: 3 days — Store in an airtight container; skin will lose crispness.
Freezer: 1 month
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F) to maintain skin texture.
Troubleshooting
Chicken skin is soggy or sticks to the pan
Cause: The chicken skin was too damp or the pan was not hot enough before adding the meat.
Fix: Increase the heat slightly and wait for the skin to release naturally before attempting to move it.
Prevention: Ensure the chicken is patted very dry and the skillet is smoking hot before searing.
Cultural Context
This dish draws inspiration from Mediterranean culinary traditions, particularly those that emphasize fresh herbs, citrus, and simple, yet flavorful, preparations of poultry. The use of lemon and aromatic herbs like sage and thyme is characteristic of cuisines from regions bordering the Mediterranean Sea, where these ingredients are abundant and frequently paired with roasted meats for a bright, savory profile.
