Crispy Mediterranean Chili Pepp Chicken
Preheat oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry and season with salt and pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin side down, until golden and crisp, 5-8 minutes. Flip chicken, add 3/4 cup chicken broth, 1 tablespoon Chili Pepp Crunch, 1 1/2 teaspoons Italian seasonings and 2 tablespoons lemon juice to the skillet. Transfer the skillet to preheated oven. Roast until the internal temperature of the chicken reaches 165°F, about 20 minutes. Remove from oven, set chicken aside on a plate to rest. Stir 2 tablespoons chopped parsley into the skillet sauce, adjust seasoning with salt and pepper and add chili pepp crunch to taste, Spoon sauce over chicken to serve.
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