Garlic Lemon Balsamic Chicken

What you will need:

8 chicken thighs (skin on)

2 TBS Patricia & Paul Sicilian Lemon Balsamic

1 lemon, zested and cut into wedges – zest reserved

2 tsp kosher salt

1 tsp ground pepper

2 TBS sugar

6 TBS Patricia & Paul Garlic Olive Oil


Prick the chicken all over with a fork and set aside. In a large bowl, whisk the Balsamic with half of the lemon zest, salt, and pepper. Add the chicken and turn to coat and refrigerate for at least one hour. Mix the sugar and the remaining lemon zest in a small bowl and set aside. Preheat the oven to 400 degrees. Heat 4TBS of Olive Oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle the lemon sugar over the chicken and transfer skillet to oven. Roast until chicken is completely cooked and a thermometer inserted into the thickest part of the thigh reads 165 F, about 25 minutes. Carefully remove chicken from oven. Squeeze juice of 1 lemon over the chicken and drizzle with 2 TBS of Olive Oil. Consider serving with additional lemon wedges.