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Cooking With Chef Hermann: Lemon Chicken Thighs

Lemon Chicken Thighs


  • 4 skin-on bone-in chicken thighs
  • Salt and Pepper
  • 4 garlic cloves, minced
  • 2 lemons, halved
  • 2 tsp. honey
  • ½ tsp Aleppo pepper
  • 3 TB Olive Oil


Pat thighs dry and season with salt and pepper.  Place in plastic bag with vinegar, massage chicken to rub vinegar into the chicken, chill one hour.

Preheat oven to 400F.  Remove chicken from bag and pat very dry to produce crisp crust.

In large Dutch oven or heavy pot, place chicken thighs skin down and set over medium heat.  Cook undisturbed until then easily separate from the pot, turning occasionally until thighs are golden brown all over, about 10-12 minutes.

Add 3 of garlic cloves and transfer skillet to oven.  Bake until chicken is cooked through, 10-12 minutes.

Meanwhile, squeeze lemon juice into small bowl. Add 1 garlic clove, honey and Aleppo pepper.  Whisk in Oil to combine.

Drizzle the lemon mixture over the cooked chicken thighs.