Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1 kg / 2.2 lbs)
  • 1.5 tsp sea salt
  • 1 tsp cracked black peppercorns
  • 12 cloves garlic, finely minced into a paste
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest
  • 2 large shallots, halved
  • 1 head of garlic, sliced crosswise
  • 125 ml low-sodium organic chicken bone broth

Instructions:

  1. Pat the 4 bone in thighs completely dry with paper towels.
  2. In a small bowl, combine the 12 minced garlic cloves, sea salt, cracked pepper, rosemary, thyme, lemon zest, and olive oil until it forms a thick slurry.
  3. Massage the paste under the skin and all over the exterior of the chicken thighs.
  4. Place the halved shallots and the sliced head of garlic face down in the center of your skillet.
  5. Sit the chicken thighs on top of the garlic and shallots. Listen for a light sizzle if your pan is already slightly warm.
  6. Pour the 125 ml of bone broth into the bottom of the pan, being careful not to get the chicken skin wet.
  7. Place in a preheated oven at 200°C (400°F). Bake for 30 minutes until the kitchen smells like toasted herbs and garlic.
  8. Increase the heat to 220°C (425°F) for the final 15 minutes until the skin is dark golden and bubbling.
  9. Ensure the internal temperature has reached 74°C (165°F) at the thickest part of the thigh.
  10. Move the chicken to a warm plate and let it rest for 8 minutes. The skin should sound hollow when tapped with a fingernail.