Oddbean

Instapot 😆 Kidding. Salt, pepper, garlic. Throw in pan, completely cover and tighten with aluminum foil. 20min @ 400. Super juicy every time. Key is not letting water escape from pan in oven.

Ohhh, skin. Never mind. Hopefully someone else has a better answer. Otherwise bake for 10 min in the same way, then take out and sear for 2mn each side. Should make a crispy outside. More salt pepper garlic before sear

Ingredients: Chicken thighs with skin and bone-in Olive oil Salt and pepper Fresh herbs (such as thyme or rosemary) Garlic cloves Butter Lemon zest • Preheat your oven to 375°F (190°C). • Season the chicken thighs generously with salt and pepper on both sides. • Heat olive oil in an ovenproof skillet or frying pan over medium-high heat. • Place the chicken thighs, skin-side down, in the hot skillet. Allow them to sear for a few minutes until the skin turns golden and crispy. Be patient; this step is crucial for the crispy skin. • Flip the chicken thighs over and add fresh herbs (thyme or rosemary) and garlic cloves to the pan. Let them sauté briefly to release their flavors. • Add a knob of butter and lemon zest to the pan. Baste the chicken with this flavorful mixture. • Transfer the skillet to the preheated oven and roast the chicken thighs for about 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). • Remove the chicken from the oven, let it rest for a few minutes, and serve hot

Mediterranean style -- marinate in lemon juice, white wine, sumac, thyme, oregano, mint, garlic, avocado oil Roast on high heat, uncovered in fry pan pan, skin side up, until skin is crisp. If they still need more time, reduce heat. Make sauce with pan drippings.