6 bone-in skin-on chicken thighs
Kosher salt
2 lemons
¼ cup olive oil
2 shallots, chopped
thyme sprigs
3 TBS butter
6 cups crusty bread
¼ cup chicken stock
6 whole cloves, skin on
- Preheat oven to 450
- Salt chicken generously
- Make marinade in blender —juice from 1-½ lemons, zest, olive oil, shallots, thyme leaves
- Marinate chicken (15 min. minimum, up to a day in advance)
- Butter cast iron pan, pack bread in single layer, pour chicken stock over
- Place chicken on bread, scatter left over marinade, garlic cloves, thyme branches, and ½ lemon slices
- Roast 25 min.
