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- 6-8 chicken thighs (depending on size – typically each person will have 2 thighs)
- ½ cup white wine vinegar
- 1 Tbsp. dijon mustard
- 1 lemon, juiced
- 1 Tbsp. roughly chopped rosemary + extra sprigs
- 2 cloves of garlic, roughly chopped
- 1 tsp. salt and 3 grinds of pepper
- 1 Tbsp. olive oil
- For Cooking:
- 1 Tbsp. olive oil
- ¼ cup chicken stock or white wine
- Preheat oven to 425° F.
- Trim the excess fat and skin off the thighs (you want the skin on, but there’s usually excess to trim around the edges).
- In a large bowl, whisk together all of the marinade ingredients.
- Place the chicken in the marinade. Coat on both sides, cover with plastic wrap, and refrigerate 30 minutes to 2 hours. The longer the better!
- In a large cast iron skillet, heat 1 tablespoon of olive oil. Once the pan is very hot and you can see smoke rising off of it, add in the chicken, skin side down. Cook until skin is nicely browned, 5- 7 minutes. Flip and cook for another 3 minutes.
- Flip chicken in pan back so the pieces are skin side up, take off heat, and pour in the marinating juices.
- Roast for 25 -30 minutes until the chicken is cooked through and a thermometer reads 165° F. If you don’t have a thermometer, you can lift a piece out of the pan with a fork and if the juices run clear, it’s ready.
- Place chicken on a cutting board or platter and cover with tin foil. Allow it to rest for 5 minutes.
- While the chicken is resting, put the skillet with all of the roasting juices in it onto the stove and heat over high. Add in the chicken stock or white wine, cover, and cook for 5 – 7 minutes, until it is reduced to a sauce-like consistency. Taste and season with a little salt if need be. Spoon over chicken and serve.