Honey Lemon Garlic Chicken Thighs

Preheat the oven to 180C / 360F. Do this while you make the sauce and sear the thighs.

While the oven heats, mince the garlic, peel the whole garlic cloves, and juice the lemons for the sauce. Zest and slice the garnish lemon and slice the green onions.

Whisk the honey, lemon juice, soy sauce, rice wine vinegar and minced garlic together in a jug.

Season the thighs with salt, then pour about a quarter of the sauce over them and turn to coat evenly.

Heat an oven-proof skillet over medium-high. Sear the thighs skin-side down until golden, about 5 minutes, then turn and sear the other side. Leave the browned fond and a thin film of fat in the pan (you will build the sauce here later); pour off any excess so the bake does not turn greasy.

Arrange the thighs skin-side up, tuck the whole garlic cloves between them, and spoon about half of the remaining sauce over the thighs (1 to 2 tablespoons each).

Bake for 40 to 45 minutes, until the thickest part of a thigh reaches 165F / 74C on an instant-read thermometer and the skin is crispy and sticky.

Move the thighs to a plate and let them rest, loosely tented, while you make the pan sauce.

Set the same pan over medium heat and pour in the rest of the sauce, scraping up the browned fond and the softened garlic cloves. Simmer, lifting the pan off the heat if it bubbles up, until slightly reduced and glossy, about 6 minutes.

Spoon the pan sauce over the rested thighs, then finish with lemon zest and slices and sliced green onions.