— 6 chicken thighs
— 6 cloves garlic, sliced into halves
— Salt and freshly ground black pepper
— 1 Tbsp vegetable oil
— 2 lemons, divided
— 1 Tbsp chopped fresh poultry herbs, plus more for serving (such as rosemary, thyme, marjoram, oregano, or sage. I recommend using a blend of two or three)
Preheat oven to 400 degrees. Rub both sides of each chicken thigh with cut side of garlic halves, set aside and reserve garlic, then sprinkle each of the chicken side with salt and pepper.
Heat oil in a 12-inch oven safe skillet over medium-high heat. Once hot, add chicken add cook until bottom is golden brown, draining rendered fat once halfway through cooking, about 8 minutes (I’d recommend using a splatter screen if you have one, oil will splatter quite a bit). Transfer chicken to a plate, drain off majority of oil from pan (leaving just enough to coat pan, about 1 tsp).
Thinly slice half of one lemon and place reserved garlic halves in pan and along with lemon slices. Top with chicken, then sprinkle with 1 Tbsp herbs. Bake in a preheated oven until the center of the chicken registers 170 degrees on an instant read thermometer, about 18 – 20 minutes.
Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges.
Serve with lemon wedges for spritzing chicken.