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Ingredients:
5 bone-in, skin-on chicken thighs (approximately 2 lbs or 1 kg)
Salt, to taste
1/2 cup of honey
1/4 cup of freshly squeezed lemon juice (or the juice of one lemon)
1 tablespoon of soy sauce
1 tablespoon of rice wine vinegar
2 tablespoons of minced garlic, heaping
6 garlic cloves, whole and peeled
Lemon slices and zest, for garnishing
Green onions, sliced, for garnishing
Instructions:
Begin by preheating your oven to 360°F (180°C).
Place the chicken thighs in a large shallow dish. Season them with salt according to your preference and set aside.
In a large mixing jug, combine the honey, lemon juice, soy sauce, vinegar, and minced garlic. Mix well. Drizzle about 1/4 cup of this sauce over the chicken thighs, ensuring each thigh is lightly coated. Rotate each thigh to coat evenly with the sauce.
Heat an oven-proof skillet over medium-high heat. Sear the chicken thighs skin-side down until they turn golden, about 5 minutes. Flip and sear the other side. Then, drain the excess oil from the skillet, leaving about one tablespoon for flavor.
Arrange the chicken in the skillet, skin-side up. Place the whole garlic cloves between the chicken pieces. Pour about half of the remaining sauce over the chicken, distributing 1-2 tablespoons per thigh. Transfer the skillet to the oven and bake for 40-45 minutes, or until the chicken is fully cooked and the juices run clear. Aim for the chicken skin to be crispy and sticky.
While the chicken is baking, pour the leftover sauce into a small pot or saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low. Allow the sauce to simmer, stirring occasionally. If the sauce begins to bubble up to the rim, remove the pot from the heat briefly before returning it. Continue until the sauce has slightly reduced and thickened, which should take about 6 minutes.
Serve the chicken drizzled with the thickened sauce. Garnish with lemon zest, lemon slices, and sliced green onions to enhance flavor and presentation.
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