– 5-6 Bone-in Chicken Thighs with skin
– 2 Tablespoons Olive or Vegetable Oil
– Salt & pepper to taste
– 7-8 cloves garlic, smashed / chopped

Sauce Ingredients:

– 1/3 Cup Chicken Stock
– 2 Tablespoons Lemon Juice
– 1 Tablespoon Dijon Mustard
– 1/2 teaspoon Rosemary
– 1/4 teaspoon Red Pepper Flakes

Instructions:

1. Preheat oven to 400°F.
2. Add oil to a hot large skillet on medium heat
3. Season Chicken Thighs with Salt & Pepper, however much you want
4. Place Chicken in skillet Skin-side down
5. Place another saucepan on top of it with soup cans or something to make it heavy. We want to push those thighs to the bottom of the skillet
6. Fry in the skillet for 6-7 minutes
7. While chicken is frying, Whisk your sauce together
8. Remove weight-sauce pan and flip chicken, don’t worry if skin sticks.
9. Add your garlic and Cook for another 5 minutes without weight pan.
10. Move skillet into the hot oven, bake for 20 minutes.
11. Remove the skillet from the oven and pull chicken out – set aside.
12. Add your sauce, bring the skillet to a boil and cook for 3-4 minutes to thicken the sauce. Scrape all the junk that had stuck to the chicken.
13. Serve the chicken and use the sauce like gravy.

Serving suggestions: 
– Serve with Rice!