Crispy Chicken Thighs with Caramelized Lemon Rinds Recipe | Food Network Kitchen | Food Network 26/02/21 09.

46

Crispy Chicken Thighs with

Caramelized Lemon Rinds
Recipe courtesy of Heath Goldman for Food Network Kitchen

The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the
fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked
down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for
drizzling over everything. ...

Level: Easy
Directions:
Total: 30 min
Active: 15 min 1 Preheat the oven to 450 degrees
F.
Yield: 4 servings
2 Pat the chicken thighs quite dry

Ingredients: with paper towels. Sprinkle them

8 skin-on, bone-in chicken thighs (about 2
1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil or other neutral
oil
2 tablespoons maple syrup
Halved, juiced rinds of 2 lemons
on both sides with 2 teaspoons salt
and 1 1/2 teaspoons pepper.
3 Heat a large ovenproof skillet (preferably cast iron) over medium-high heat.
Add the oil and heat until shimmering. Add the chicken thighs to the skillet
skin-side down and nestle the lemon halves around them so the cut sides touch
the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes.
(The lemon halves should char, but if they start completely blackening, lift them
up and place them on top of the chicken as it cooks.)

4 Lift up each lemon half, brush the cut side with maple syrup and return to
the skillet cut-side down. Transfer the skillet to the oven and roast until the
chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are
skin-side up, then continue roasting until no longer pink near the bone, another
5 minutes. Serve the chicken with the saucy pan drippings spooned over.

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