Roast Chicken Thighs with Lemon and Garlic

8 chicken thighs, bone in, skin on

TT kosher salt, pepper

2 TBS oil

9 garlic cloves, crushed

2 scallions, thinly sliced

¾ cup chicken stock

1 stick butter

2 whole lemons (preserved or Meyer), thinly sliced

1-½ TBS minced parsley

1-½ tsp chopped tarragon

1. Preheat oven to 425
2. Season chicken with salt & pepper
3. Sear chicken in hot frying pan skin side down, 5 min.
4. Add garlic, transfer pan to lower oven, roast 15-20 min.
5. Pan to burner, set aside chicken (skin side up), add scallions, sautee 1 min.
6. Stir in stock, lemons, butter, simmer till stock thickens, 6 min.
7. Return chicken to pan, skin side up, simmer 2 min.
8. Sprinkle herbs, salt, pepper to serve