2 Tbsp olive oil

1 Tbsp butter

30 garlic cloves, peeled (from 2 heads)

Salt and freshly ground black pepper

6 large bone-in, skin-on chicken thighs, trimmed of excess skin

2 tsp finely minced fresh rosemary

2 tsp finely minced fresh thyme

3/4 tsp cornstarch

1/3 cup low-sodium chicken broth

1 Tbsp fresh lemon juice

1 Tbsp minced fresh parsley

Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.

Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan.

Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.

Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 - 6 minutes, then remove from heat.

Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary.

Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 22 minutes.

In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat.

Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.

Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.