Mahogany Chicken Makes Any Weeknight Feel Special

Instructions

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1. 1 Preheat the oven to 425°F.
2. 2 Trim the chicken thighs of excess fat and skin and pat dry with a paper towel. Sprinkle the chicken evenly with the salt and arrange them skin-side down in a large, oven-safe, cold skillet in a single layer. Cook over medium heat, undisturbed, until the skin is deeply browned and no longer sticks to the pan, 12 to 15 minutes. Transfer to a plate skin-side up and set aside. Discard any drippings and wipe the skillet clean with a paper towel.
3. 3 Add the honey, soy sauce, molasses, vinegar, ginger, and garlic to the skillet and bring to a simmer over medium heat. Cook, whisking occasionally, until the mixture thickens slightly and bubbles evenly across the skillet, about 1 minute.
4. 4 Reduce the heat to medium-low. Add the butter and reserved chicken to the skillet and cook, turning the chicken to coat it with the honey mixture, until the butter is melted, about 30 seconds.
5. 5 Arrange the chicken skin-side up and transfer the skillet to the oven. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 175°F and the honey mixture thickens, 12 to 14 minutes, stirring and basting the chicken with the honey mixture halfway through. Garnish with scallions, if using, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual servings in the microwave or in a 350°F oven until heated through. Love the recipe? Leave us stars and a comment below!