Pan Roasted Chicken Thighs with Browned Butter Lemon Pan Sauce
4 large boneless chicken thighs
Freshly ground black pepper
2 tablespoons of grape seed oil
2 tablespoons of unsalted butter
¼ cup of onions, chopped
2 cloves of garlic, minced
1 lemon, deseeded and thinly sliced
2 tablespoons of chives, dried or fresh
2 tablespoons of soy sauce
2 tablespoons of mirin
½ cup of chicken stock, homemade or store-bought
Preheat oven to 425 degrees F.
Pat the chicken dry with a paper towel and season each thigh with 4-finger pinches of salt and ground black pepper.
In a large ovenproof skillet, heat the grape seed oil over medium-high heat. When the oil begins to smoke, add the chicken thighs skin-side down and cook for 5 minutes, until golden brown. Flip the chicken thighs and cook for 4 minutes. Transfer the partially cooked chicken thighs to a plate.
In the same pan, add the butter and onions. With a wooden spoon, scrape the bottom of the pan to lift up the caramelized pieces. Cook the onions for 10-15 minutes, until lightly caramelized. Stir in the garlic and cook for 60 seconds, until fragrant.
Stir in the lemon slices, chives, soy sauce, mirin, and chicken stock. Cook for 2–3 minutes, until hot. Place the chicken thighs back into the skillet and transfer the entire skillet to the oven to roast for 20–25 minutes, until the skin is crispy and the chicken is cooked all the way through. Enjoy!