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