Lemon Marry Me Chicken

Method

1. 1Pat the chicken thighs completely dry with paper towels — this is the single most important step for getting a proper golden crust. Season all over with salt, pepper, and smoked paprika. Zest both lemons and juice one; set both aside. Mince the garlic. Drain the sun-dried tomatoes, reserving 1 tablespoon of their oil, and roughly chop them.
2. 2Preheat the oven to 190°C. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the chicken thighs skin-side down. Do not move them for 5–6 minutes — they will release from the pan on their own when the crust is ready. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate; it will not be cooked through yet.
3. 3Reduce the heat to medium. Pour off all but about 1 tablespoon of fat from the pan. Add the butter and the reserved sun-dried tomato oil. Once the butter foams, add the garlic and chili flakes and cook for 1 minute, stirring. Add the sun-dried tomatoes and stir for another 30 seconds.
4. 4Pour in the white wine and scrape up every bit of fond from the bottom of the pan — that is where the flavor lives. Let it reduce by half, about 2 minutes. Add the chicken broth, heavy cream, lemon zest, and half the lemon juice. Stir in the parmesan and thyme. Taste the sauce — it should be bright, creamy, and slightly sharp. Add more lemon juice if it needs it.
5. 5Nestle the chicken thighs back into the sauce skin-side up, making sure the skin stays above the liquid. Transfer the skillet to the oven and bake uncovered for 18–20 minutes, until the chicken is cooked through and the skin has crisped up again. An instant-read thermometer should read 74°C at the thickest part.
6. 6Let the chicken rest in the pan for 5 minutes before serving. The sauce will thicken slightly as it cools. Finish with a squeeze of the remaining lemon juice, a crack of black pepper, and a few extra thyme leaves if you have them.