Lemon-Anchovy Chicken Thighs

1. Season Chicken Thighs

Start by seasoning the chicken thighs with a generous sprinkle of coarse kosher salt and freshly ground black pepper. Allow them to rest while you prepare the other ingredients.

2. Prepare Garlic and Heat Oil

Mince one of the garlic cloves and set it aside for later. Heat the olive oil in an ovenproof skillet over medium-high heat. Once the oil is shimmering, add the smashed garlic cloves, anchovy fillets, capers, and a large pinch of chile flakes. Cook for about 3 to 5 minutes, until the garlic is browned and the anchovies have dissolved, infusing the oil with their savory essence.

3. Cook Chicken Thighs

Next, place the seasoned chicken thighs into the skillet. Let them brown on one side for about 5 to 7 minutes, or until they develop a rich, golden crust. Flip the thighs over and transfer the skillet to a preheated oven at 350 degrees Fahrenheit. Bake the chicken for another 5 to 10 minutes until it is cooked through.

4. Prepare Sauce

Carefully transfer the cooked chicken to a plate, remembering that the pan handle will be very hot. Add the minced garlic and the juice of one lemon half to the skillet. Cook for about 30 seconds, using a spatula to scrape up any browned bits from the bottom of the pan, which will add deep flavor to your sauce.

5. Combine Chicken and Sauce

Return the chicken to the skillet, nestling it into the sauce, and cook for an additional 15 to 30 seconds to allow the flavors to meld. Transfer the chicken to a serving platter, squeeze the juice from the remaining lemon half over the top, and garnish with fresh chopped parsley.