Shelly's Recipe

Crispy Lemon Chicken

Category: Chicken

4 bone-in skin-on chicken thighs (1 to 1 1/4 lb.)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 tablespoons grated lemon peel
2 tablespoons extra-virgin olive oil
4 thick lemon slices

1. Sprinkle chicken with salt and cayenne pepper. Lift skin from chicken; rub meat with lemon peel. Heat heavy large skillet over medium-high heat until hot. Add oil; heat until hot.

2. Place chicken in skillet, skin-side down. Cover with foil; top with another skillet or heavy large pan to weight down. Cook 12 minutes; remove top skillet. Turn chicken; top with foil and second skillet. Cook 8 to 10 minutes or until no longer pink in center. Remove chicken.

3. Add lemon slices to skillet; cook 2 to 3 minutes or until lemon begins to turn golden brown, turning once and rubbing lemon on bottom of skillet. Serve chicken with lemons.

2 servings