Crispy-skinned chicken with a garlicky pan sauce finished with oil. This is the kind of simple dinner that impresses without trying to. The pan sauce comes together in minutes and tastes like you spent way longer on it.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons SELMA Extra Virgin Olive Oil (1 for searing, 1 for sauce)
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/4 cup low sodium chicken broth or water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Season 4 chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet and sear the thighs skin side down, then cook over medium until done, about 18 to 20 minutes total. Remove and keep warm.
2. To the same pan, add 2 minced garlic cloves and cook 30 seconds, then add 1/4 cup broth and 1 tablespoon lemon juice, scraping the bits.
3. Off the heat, whisk in 1 tablespoon SELMA Extra Virgin Olive Oil to finish the pan sauce, then spoon the sauce over the chicken.