Lemon and Honey Chicken Recipe

Season the chicken thighs generously with sea salt and pepper. Heat the 4 tablespoons olive oil in a large sauté pan over high heat until shimmering.

Add the chicken pieces, garlic, and thyme sprigs to the hot pan. Brown the chicken for 2 to 3 minutes on each side, until the skin is deep golden brown and crisp. If needed, work in batches to avoid crowding the pan.

Return all the chicken to the pan. Pour in a splash of red wine vinegar and let it bubble until the liquid has reduced by about half.