Step 1

Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.

Step 2

Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan.

Step 3

Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.

Step 4

Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 - 6 minutes, then remove from heat.

Step 5

Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary.

Step 6

Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes.

Step 7

In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat.

Step 8

Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.

Step 9

Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.

Step 10

Recipe source: Cooking Classy