I used to be a chicken breast person. I know, I know. But once I made these thighs — skin-on, bone-in, swimming in lemon and herbs — I never went back. The trick is starting them skin-side down in a cold pan. Sounds wrong, but it renders the fat slowly and gives you the crispiest skin imaginable. Then you finish in the oven and the lemon juice in the pan makes this incredible sauce that you absolutely need bread for. Pro Tips - Start the chicken skin-side down in a COLD pan. Turn heat to medi