Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 6-8 oz/170-225g each)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/4 tsp onion powder (1.25g)
  • 1 tbsp unsalted butter (14g)
  • 1 small shallot, finely minced (approximately 2 tbsp)
  • 1/4 cup dry white wine (such as Sauvignon Blanc) (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tbsp lemon juice, freshly squeezed (30 ml)
  • 1 tbsp fresh parsley, chopped (15 ml)
  • 1 tbsp fresh thyme leaves (15 ml)
  • 1 tbsp fresh chives, chopped (15 ml)
  • 1 tbsp honey or maple syrup (15 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet.
  3. Sear the chicken thighs, undisturbed, until the skin is golden brown and crispy (about 8-10 minutes).
  4. Flip the chicken thighs and cook for another 5-7 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  5. Remove the chicken thighs from the skillet and set aside to rest on a plate, tented with foil.
  6. Drain all but about 1 tablespoon of fat from the skillet. Add the butter and shallots to the skillet and cook over medium heat until softened (about 2 minutes).
  7. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet.
  8. Add the chicken broth, lemon juice, honey, and Dijon mustard. Bring to a simmer and cook until the sauce has slightly reduced and thickened (about 3-5 minutes).
  9. Stir in the fresh parsley, thyme, and chives. Season with salt and pepper to taste.
  10. Spoon the lemon-herb pan sauce over the chicken thighs and serve immediately.