Step 1

Trim excess fat from chicken thighs and arrange them in a snug-fitting glass dish or casserole (we used an 8-inch square baking dish—you can also use a zippered plastic bag).

Step 2

In a measuring cup or small bowl, mix 3 tablespoons olive oil, vinegar, 2 tablespoons berbere spice, cayenne pepper, 1 teaspoon Diamond kosher salt (or 1/2 teaspoon Morton kosher salt) and a generous grind of black pepper. Stir with a fork until completely combined into a thick marinade. Pour over the chicken thighs, turning and working them to coat with the marinade. Refrigerate for at least 1 hour and up to overnight, turning chicken occasionally to evenly coat the thighs.

Step 3

Remove chicken from fridge half an hour before cooking to let it come to room temperature.

Step 4

Preheat oven to 375ºF. In a large ovenproof skillet or sauté pan, heat enough olive oil to coat the bottom of the pan over medium-high heat. Add the chicken thighs skin side down and cook undisturbed until nicely browned, 6 to 7 minutes, reducing the heat to medium after 2 minutes. Turn thighs and cook for 3 minutes or so. Transfer thighs to a plate.

Step 5

Add onion and garlic to the pan and cook, stirring frequently to prevent burning, for 2 minutes or so. Stir in broth and remaining tablespoon of berbere spice. Add thighs to skillet, turning to coat with broth mix and leaving them skin side up. Transfer skillet to oven.

Step 6

Roast chicken until completely cooked through, 20 to 25 minutes. An instant read thermometer should register at least 165ºF in the thickest part of the thigh.

Step 7

Transfer chicken to a platter. Stir in lemon juice. Taste sauce and adjust seasonings with salt. Spoon sauce over and around chicken. Serve.