These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses flavor. The dark meat is very tender.

Technique Tip: Sear the chicken thighs in batches to avoid overcrowding the pan! Since this recipe calls for both lemon juice and lemon zest, make sure to zest the lemon before you juice it.

Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty lemon vinaigrette for a simple yet sensational meal. Anna Theoktisto is a recipe tester and developer.

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

At the end of cooking, pita is added to the top of the pan ... chicken for 2 to 3 minutes to crisp. Swap Option: You may substitute the Greek yogurt for sour cream. Substitute chicken thighs ...