Servings Per Recipe: 4 | Serving Size: 1 serving |
SmartPoints: 5 Amount Per Serving Calories 166.4 Total Fat 8.0 g Saturated Fat 4.2 g Cholesterol 68.2 mg Sodium 87.7 mg Potassium 173.9 mg Total Carbohydrate 4.3 g Dietary Fiber 0.0 g Sugars 4.0 g Protein 19.4 g
So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. But then I used bone-in, skin-on chicken thighs for the very first time in this pan roasted lemon chicken and I was in heaven.
From the honey mustard chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. It’s unbelievably juicy and yet you still have that amazing crust on top too.
And this sweet brown sugar, garlicky crust is to die for. I seriously wanted to guzzle it down. Or triple the sauce so I can serve it over everything and anything. I’m actually bummed that I didn’t because there was absolutely no sauce leftover here. I licked the plate clean and a single drop wasn’t left at all!
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