Servings: 4

1 ½ pounds bone-in, skin-on chicken thighs 1 ½ pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 tablespoon canola oil 1 tablespoon canola oil
1 bunch scallions 1 bunch scallions
1 head garlic, halved crosswise, plus 2 cloves garlic, finely grated 1 head garlic, halved crosswise, plus 2 cloves garlic, finely grated
2 tablespoons fresh lime juice, plus 1 lime 2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce 1 tablespoon low-sodium soy sauce
SK note: maybe add some chunked carrots, too SK note: maybe add some chunked carrots, too

Season chicken with salt and pepper on both sides.
Heat oil in a large dutch oven or large, high-sided skillet over medium heat.
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Meanwhile, thinly slice two scallions; set aside.
Add halved garlic and remaining whole scallions (SK: also carrots, if I add them) to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes.
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

From the recipe page: Nutritional analysis per serving (4 servings)  From the recipe page: Nutritional analysis per serving (4 servings)
445 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 166 milligrams cholesterol; 565 milligrams sodium  445 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 166 milligrams cholesterol; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.  Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.