Skillet Lemon Chicken

Instructions

1. 1Pat the thighs bone-dry and season generously with salt on both sides. Rest 10 minutes.
   10m
2. 2Heat a heavy skillet over medium-high. Lay the thighs skin-side down and do not move them for 9 minutes.
   9m
3. 3Flip, add garlic and thyme, and cook 6 more minutes until the juices run clear.
4. 4Transfer chicken to a board. Deglaze with stock, squeeze in the lemon, and reduce by half.
5. 5Swirl in cold butter off the heat until glossy, then spoon over the chicken and serve.