Michael's Super Crispy, Garlicky Chicken Thighs

AlaskanKeto

1 large head of garlic

6 thighs, bone in, skin on

3 scallions. Slice the whites - set aside. Slice the greens on a diagonal set aside.

Simple syrup (I used ⅓ cup allulose and ¼ cup of water, microwaved for 40 seconds until clear)

2 tbsp olive oil

2 tbsp butter

2 tbsp white wine vinegar

Preheat oven to 425F

Wrap garlic in foil and roast for 30 minutes.

Prep your thighs and dry with paper towels stretch skin to completely cover one side if it isn’t already.

Lay them skin side down on a plate and season meat side generously with sea salt and cracked pepper.

Wipe a skillet with just a dab of olive or avocado oil on a paper towel or brush. (cast iron is best - it’s going to go into the hot oven). Heat skillet to medium temperature. Not too hot.

Turn each thigh over in your hand and brush skin with olive oil, then place it skin side down in the skillet

In a few minutes the schmaltz (chicken fat) will form on the bottom of the skillet as it’s rendered and released from the skin and thigh. Lift each piece to allow the schmaltz to coat the area under the thigh.

Turn to medium-high heat and cook for approximately 10 minutes until it is a beautiful deep brown color.

Turn each piece over and turn off the heat. Sprinkle with the sliced whites of the scallion.

Remove garlic head from the oven (leave the oven on at 425F) and slice it in half horizontally across the widest part.

Allow to cool enough to handle and squeeze the soft, roasted cloves into a mini processor or bowl, add the syrup to it and either process or mash-blend. (I just throw it all in my ninja bullet and process it) with 2 tablespoons of olive oil.

Brush or spoon some of the garlic sauce over the thighs and place the skillet in the oven for approximately 15 minutes until the mixture caramelizes and the chicken is cooked through.

Remove from oven and remove the thighs to a platter.

On medium heat, add white wine vinegar to the the drippings, scraping up the browned bits from the span and add the butter.

Turn off the heat and stir.

Spoon the sauce over the thighs and enjoy!

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