We follow our time-tested one-pan skillet chicken method to make these crispy thighs with lemon, olives and garlic.
If you follow this blog at all, I have a pretty good idea what you’re thinking. And yes, I admit it. I make pan-roasted chicken a lot. Like, a lot a lot.
But it’s not just because I’m boring. It’s also because this method is a simple and fool-proof way to get perfect chicken with crispy skin and tender meat, every time. Luckily, it happens to be extremely versatile so though the method may be similar, the flavors are completely distinct.