Herb-Roasted Chicken Thighs with Citrus Pan Sauce

Entree | 4 servings

These succulent roasted chicken thighs showcase the versatility of pairing with the Bee's Knees through their aromatic herb crust and bright citrus pan sauce. The richness of the chicken thighs is perfectly balanced by the tart, zesty sauce that echoes the cocktail's clarity. Herbs scattered throughout add botanical notes that feel specially chosen for this pairing.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 4 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 lemon, halved
• For sauce: 1 tablespoon unsalted butter
• 2 shallots, minced
• ½ cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh parsley, minced
• Fresh lemon zest for garnish

Instructions

1. Preheat oven to 425°F.
2. Pat chicken thighs dry and season generously with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for 3 minutes more.
5. Scatter smashed garlic, thyme sprigs, rosemary sprigs, bay leaves, and lemon halves around the chicken.
6. Transfer skillet to oven and roast for 20-25 minutes until chicken is cooked through and skin is crispy.
7. Transfer chicken to a serving platter, leaving herb garlic and lemon in the skillet.
8. Place skillet on stovetop over medium heat. Add butter and minced shallots, cooking for 1 minute.
9. Remove herb sprigs and lemon halves. Add chicken broth, lemon juice, lime juice, and honey.
10. Simmer for 2-3 minutes, scraping up any browned bits.
11. Stir in fresh thyme and parsley. Season with salt and pepper.
12. Spoon sauce over chicken and garnish with fresh lemon zest.