w baked or braised chicken thighs

Ingredients

• 6 bone-in, skin-on chicken thighs

• 1½ teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 medium onion, sliced

• 4 cloves garlic, minced

• 1 cup chicken broth

• 1 teaspoon dried thyme

• 1 tablespoon lemon juice

Option 1: Baked Chicken Thighs

1. Preheat the oven to 220°C (425°F).

2. Pat the chicken thighs dry. Season both sides with salt, pepper, paprika, and garlic powder.

3. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 4–5 minutes until browned.

4. Flip the chicken and add the onion and garlic around it.

5. Transfer the skillet to the oven and bake for 25–30 minutes, or until the thickest part reaches 74°C (165°F).

6. Remove from the oven and drizzle with lemon juice. Rest for 5 minutes before serving.

Option 2: Braised Chicken Thighs

1. Season the chicken as above and brown it skin-side down in an oven-safe skillet for 4–5 minutes. Remove the chicken.

2. Add the onion and garlic and cook for 2–3 minutes.

3. Pour in the chicken broth and add the thyme.

4. Return the chicken to the skillet, skin-side up. The liquid should come about halfway up the chicken, not cover it completely.

5. Cover and simmer gently on the stovetop for 25–30 minutes, or place covered in a 180°C (350°F) oven for about 35–45 minutes.

6. Remove the lid for the final 10 minutes if you want the skin to brown.

7. Check that the chicken reaches 74°C (165°F) internally, then rest for 5 minutes.

Serving ideas

Serve with mashed potatoes, rice, roasted vegetables, or crusty bread to soak up the flavorful juices.