Crispy Chicken Thighs with Lemon Vinaigrette

Few things are better than perfectly pan-seared chicken thighs. Bone-in, skin-on chicken thighs are simply seasoned with salt and black pepper before being seared. The skin becomes crisp after cooking in its own rendered fat, while the interior stays juicy and moist. After the thighs are done cooking, they are drizzled with our Whole Lemon Vinaigrette, giving them a pop of freshness that contrasts with the fattiness of the thighs. 

Notes from the Food & Wine Test Kitchen

It’s best to add the vinaigrette after the thighs are finished cooking to preserve its vibrant, fresh lemon flavor.