Greek Style Crispy Chicken Thighs

• 4 to 6 bone-in chicken thighs with skin on
• Salt
• 2 tablespoons olive oil

Marinade/Sauce

• Juice of 4 lemons
• ¼ cup extra virgin olive oil
• 4 garlic cloves, grated
• ½ cup fresh parsley, chopped
• 2 teaspoons salt

Mix all the ingredients in a small bowl and keep aside.

Marinate the chicken thighs in ¼ cup of the marinade and another teaspoon of salt for 2 to 3 hours in the fridge. Take out of fridge half an hour before cooking.

Preheat oven to 425 degrees F.

Heat a heavy frying pan or a cast iron pan with the 2 tablespoons olive oil till very hot. Place the chicken thighs skin side down and cook on medium high heat for about 12 minutes while moving around the chicken thighs a bit. Transfer to the oven and bake for another 12 minutes with the skin side down. Take out of oven and flip over the thighs and bake for another 5 minutes until the skin is super crispy and the chicken is cooked through.

Serve right away with a teaspoon of sauce over the thighs.