Ingredients

• ·8 bone-in, skin-on chicken thighs
• ·4 cloves garlic, minced
• ·Zest and juice of 1 large lemon
• ·3 tbsp avocado oil
• ·2 tsp fresh thyme leaves (or 1 tsp dried)
• ·1 tsp smoked paprika
• ·1 tsp sea salt
• ·½ tsp freshly cracked black pepper

Instructions

1. 1 Pat the chicken thighs completely dry with paper towels — this is the single most important step for crispy skin.
2. 2 In a small bowl, mix together the garlic, lemon zest, lemon juice, avocado oil, thyme, paprika, salt, and pepper. Rub all over the chicken, getting some under the skin. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
3. 3 Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 7–8 minutes until the skin is deep golden and releases easily from the pan.
4. 4 Flip the chicken. Transfer the skillet to the oven (preheated to 200°C / 400°F) and roast for 15–18 minutes until the internal temperature reaches 74°C (165°F).
5. 5 Rest the chicken for 5 minutes before serving. Spoon the pan juices generously over the top.