Chicken thighs are elevated with a flavorful twist in this recipe, complemented by a rich bacon-apple cider gravy. Perfectly seasoned and roasted to crispy perfection, this dish promises a delightful blend of savory and tangy flavors. Let’s dive into the ingredients and step-by-step instructions to create this delicious meal.

Ingredients:

Lemon-Herb Chicken Thighs:

• 8 bone-in chicken thighs (about 3-4 pounds)
• Flaky sea salt and fresh cracked pepper, to taste
• Olive oil, as needed
• 2-3 tablespoons all-purpose flour
• Pinch of chili flakes, to taste
• Zest of 1 lemon

Bacon-Apple Cider Gravy:

• 4 slices thick-cut bacon, sliced into 1/2 inch pieces
• 1/2 cup diced yellow onion
• 2 garlic cloves, chopped
• 1 (12 ounce) bottle dry hard cider
• 2 cups warm chicken stock, divided
• 2 lemons, divided
• 3-4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Flaky sea salt and fresh cracked pepper, to taste

Cooking Instructions:

1. Preparation:
   • Preheat your oven to 425˚F (220˚C).
2. Prepare Chicken Thighs:
   • Season the chicken thighs generously with flaky sea salt and fresh cracked pepper on the skin side.
   • Heat a large oven-proof skillet or fry pan over medium-high heat. Drizzle with olive oil.
   • Sear the chicken thighs, skin side down, until caramelized and golden brown, about 3-5 minutes. Press down gently with a spatula to ensure even browning.
   • Dust the chicken thighs with all-purpose flour. Sprinkle with additional salt, pepper, chili flakes, and lemon zest. Flip the thighs over and cook for another 2-3 minutes to fry the flour into the rendered chicken fat. Remove the chicken thighs from the pan and set aside.
3. Prepare Bacon-Apple Cider Gravy:
   • In the same skillet, add the sliced bacon. Cook until crisp, stirring occasionally and scraping up any caramelized bits from the bottom of the pan.
   • Add diced onions and chopped garlic to the pan. Cook until the onions are tender and fragrant, about 1 minute.
   • Slice one lemon into wedges and scatter them around the pan along with fresh thyme and rosemary sprigs. Cook for another minute to release their flavors.
   • Deglaze the pan with the dry hard cider, stirring to scrape up any browned bits. Simmer until the cider is reduced by half.
   • Stir in 1 cup of warm chicken stock and bring the mixture to a simmer.
4. Roasting Chicken Thighs:
   • Return the seared chicken thighs to the skillet, skin side up, nestling them into the gravy.
   • Zest the remaining lemon over the chicken thighs. Season everything with additional salt, pepper, and chili flakes to taste.
   • Place the skillet in the preheated oven and roast for about 20 minutes, or until the chicken thighs are crispy and cooked through (internal temperature should reach 165˚F or 74˚C).
5. Serve:
   • Once cooked, remove the skillet from the oven. Serve the chicken thighs straight from the pan, garnishing with additional sliced lemon wedges and fresh herbs.
   • Spoon the bacon-apple cider gravy over the chicken thighs.
   • Enjoy this delicious dish with your favorite sides or crusty bread to soak up the flavorful gravy.

This Lemon-Herb Chicken Thighs with Bacon-Apple Cider Gravy recipe is sure to impress with its rich flavors and tender, juicy chicken. It’s perfect for a comforting dinner or a special occasion meal. Bon appétit!

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