Mela – Made

It’s a weeknight. You’re tired, don’t want to spend forever chopping and prepping—but you still want a meal that is SO delicious. This is the recipe you’ll come back to again and again. It requires almost no prep, tastes amazing, and makes your kitchen smell like heaven.

This is a Gaby Dalkin recipe—and if you know, you know. She’s my hero in the kitchen.

Ok, let’s get into it. What do you need?

1. I am a cast iron convert, but any ovenproof skillet works. There are many price points for cast iron skillets. You don’t need to spend a lot of money to have a quality cast iron skillet. I got my Staub as a wedding gift but Lodge is an amazing option for a much lower price!
2. A thermometer (bone-in skin-on chicken thighs take long to cook and you want to make sure they are done) This one is my favorite.

Now that you have everything you need – the ingredients!

• 6 bone-in, skin-on chicken thighs – When I don’t want to make so much I use 4 and just put a little less neutral oil on the skillet.
• Kosher salt and pepper.
• Thyme (fresh or dried – I tend to always have thyme on my herb garden but both work!)
• Tarragon ( I use fresh only if I already have it—no wasted herbs here).
• 1 tablespoon neutral oil ( I prefer avocado oil but you do you!)
• ½ lemon cut into 8 rounds – optional—when I don’t have lemons, I skip it and it’s still delicious.

How to Make It

1. Preheat your oven to 400°F and place a rack in the lower third.
2. Season chicken thighs with salt and pepper. Tuck thyme and tarragon under the skin.
3. Heat oil in your skillet over medium-high heat. Place chicken skin-side down and cook until golden and crispy, about 8 minutes. Transfer to a plate, skin side up.
4. Pour off excess fat from the skillet. Return chicken, skin side up, and top with lemon slices (if using).
5. Transfer to the oven and roast until the thickest part of a thigh (away from the bone) reaches 170°F, about 18–20 minutes.
6. Move chicken and lemons to a platter, sprinkle with a few more fresh herbs, and let rest for 5 minutes before serving.

---

This dish is everything you want on a weeknight: crispy, juicy, herby, and comforting—with almost no effort. Pair it with a simple salad or roasted veggies.

This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog!