Crispy Chicken Thighs with Lemon Vinaigrette

Ingredients

• 8 bone-in, skin on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 medium lemon, scrubbed
• 3/4 cup extra-virgin olive oil
• 1/4 cup mixed fresh tender herbs (such as chives, dill, and basil)
• 2 tablespoons rice vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, smashed
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper

Steps

1. Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes. Flip thighs, and cook until a thermometer inserted into thickest portion of meat registers 165°F, about 10 minutes.
2. Cut off and discard ends of lemon. Cut lemon into quarters; remove and discard seeds. Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Transfer vinaigrette to a small bowl, and whisk in salt and pepper.
3. Transfer chicken to a platter; drizzle with about 1/3 cup vinaigrette. Reserve remaining vinaigrette for another use.