Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 heads garlic, peeled and left whole
  • 3 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • ½ cup chicken stock
  • ¾ cup chicken stock
  • 1 sprig fresh thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp heavy cream

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season both sides with 1 tsp salt and ½ tsp black pepper.
  3. Heat 2 tbsp avocado oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  4. Place chicken skin-side down and sear without moving for 6-8 minutes until the skin is mahogany-colored. Flip and sear for another 3 minutes, then remove chicken to a plate.
  5. Reduce heat to medium. In the remaining chicken fat, sauté the whole garlic cloves for 3-4 minutes until fragrant and lightly golden.
  6. Stir in 3 tbsp butter and 1 tbsp Dijon mustard, whisking for 30 seconds until the butter foams.
  7. Pour in ½ cup chicken stock to deglaze the pan, scraping up the brown bits from the bottom, and simmer until the liquid reduces by half.
  8. Stir in ¾ cup chicken stock and the thyme sprig.
  9. Nestle the seared chicken back into the pan, skin-side up, ensuring the skin remains above the liquid.
  10. Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  11. Remove from the oven; stir 1 tbsp lemon juice and 2 tbsp heavy cream into the sauce for a velvety finish.
  12. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.