Orange-Bitter Chicken with Lemon-Herb Sauce

Name: Orange-Bitter Chicken with Lemon-Herb Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 (1.5 lbs) bone-in chicken thighs; 3 tbsp Aperol; 1 tbsp honey; 1 (zest and 2 tbsp juice) fresh lemon; 2 tbsp (finely chopped) fresh thyme; 2 tbsp olive oil; 2 cloves (minced) garlic; 1 tsp salt; 1/2 tsp black pepper

Tender chicken thighs glazed with a vibrant Aperol reduction, balanced by fresh herbs and citrus for a sophisticated weeknight meal.

Cuisine: Mediterranean

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 (1.5 lbs) bone-in chicken thighs
3 tbsp Aperol
1 tbsp honey
1 (zest and 2 tbsp juice) fresh lemon
2 tbsp (finely chopped) fresh thyme
2 tbsp olive oil
2 cloves (minced) garlic
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken skin-side down and sear for 5 minutes until golden brown, then flip and cook for 2 more minutes.
Step 3: Remove chicken from skillet, leaving drippings. Add 2 minced garlic cloves to the pan and cook for 30 seconds until fragrant. Stir in 3 tbsp Aperol, 1 tbsp honey, lemon zest, and 2 tbsp lemon juice, then simmer for 2 minutes until slightly reduced.
Step 4: Return chicken to the skillet, spooning sauce over the top. Transfer to a preheated 400°F (200°C) oven and bake for 15 minutes until internal temperature reaches 165°F (74°C).
Step 5: Remove chicken, tent with foil, and let rest for 5 minutes. Stir 2 tbsp chopped fresh thyme into the pan sauce, then pour over chicken before serving.