Browned Butter Honey Garlic Chicken

• •
  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 1 pinch salt (to taste)
• •
  1 1 pinch pepper (to taste)
• •
  6 tbsp Butter
• •
  0.3 cup Honey
• •
  1 tbsp Garlic
• •
  2 tbsp Lemon Juice, Fresh
• •
  2 tbsp Low Sodium Chicken Broth
• •
  3 cup Broccoli
• •
  4 Lemon(432g)
• •
  2 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels and season all over with salt and pepper. Mince the fresh garlic and juice the lemon.
2. 2Melt the butter in a large skillet over medium-high heat. Once melted, sear the chicken thighs skin-side down for 5–7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 5–7 minutes until browned. Transfer the chicken to a plate; leave about 2 tablespoons of pan juices in the skillet.
3. 3Add more butter to the same skillet over medium heat, scraping up any browned bits with a spatula. Swirl occasionally for 3 minutes until the butter turns golden brown and smells nutty.
4. 4Pour in the honey and stir to combine, then add the minced garlic and sauté for 1 minute until fragrant. Add the fresh lemon juice and stir well. Return the chicken to the pan skin-side up and baste with the sauce for 5 minutes over medium heat.
5. 5Reduce heat to medium-low, cover the skillet with a lid, and continue cooking for 12–15 minutes, turning the chicken every 5 minutes, until the internal temperature reaches 165°F.
6. 6Stir the broccoli florets with a drizzle of oil and season with salt and pepper. Add them to the skillet around the chicken and cook uncovered for 6–8 minutes over medium heat until tender-crisp and lightly charred.
7. 7Divide the chicken, broccoli, and pan sauce evenly into 6 airtight containers while hot. Garnish each portion with fresh parsley and a lemon wedge.
8. 8Store in the refrigerator for up to 4 days. Reheat gently over medium-low heat or in the microwave until warmed through.