Servings: 4
These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
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Turned out very good & tasty. I only made 4 thighs, but full recipe or rest of ingredients. I used bacon instead of pancetta & did add 3 smashed cloves of garlic & tucked them around with the lemon (used wedges that I had frozen instead of slices) & rosemary. I also baked them for 30 minutes & they were perfectly done. There were 2 left over, which we had with crusty buns a couple days later...we think they were better even than the first day. Would recommend using a splatter lid while browning.
Very quick and easy recipe! So tasty! Will be making this again!
Have made this several times and it's always a winner! Making it again tonight. Can't wait. I also like to add artichoke hearts.
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