I mistakenly bought skinless chicken thighs when shopping and was very sorry to see that when it came time to cook, as crispy skin is definitely a feature that you want in this dish. I have transcribed my recipe as though I had but the chicken in the photo does look a little flabby, though the flavor was good.
8 bone in, skin on chicken thighs
2 lemons, preferably Meyer, organic either way as you will be eating the peel
2 tsps olive oil
pinch of saffron, crushed
1/8 tsp powdered bay leaf
Salt to taste
Mix the powdered bay leaf with 1 teaspoon of the the olive oil. Generously coat the chicken on all sides.
Heat a large skillet over medium heat. Add the remaining teaspoon of olive oil. Salt the skin side of the chicken and, as soon as the oil is sizzling, place skin side down in the skillet, trying not to overcrowd your pan. You may have to use two.
After a minute or so, lower the heat to low. Salt the skin-free side of the chicken, which should be up. Place a sheet of aluminum foil over the top of the chicken and weigh the thighs down with a press or a couple of cans. Let cook for 12-15 minutes.
While the chicken is cooking, turn on your broiler. Slice one lemon thinly and place the slices on an aluminum foil lined baking sheet. Place under the broiler for a few minutes until your lemon slices are softened and starting to char in places. Remove and set aside.
Remove the weight and the foil from your chicken thighs and check to see if they are done. Stick a fork firmly down next to the bone and, if the juice run clear, you are good to go.
Remove the chicken thighs from the pan and set aside on a plate. I usually put them in the oven where they keep warm from the residual heat of the just used broiler.
Add the juice from the remaining lemon, the pinch of saffron and any lemon juice that has accumulated on the broiled lemon slice baking tray to the pan in which the chicken cooked. Stir well, stirring up all the crispy brown bits. Once the liquid has boiled, remove from the heat.
Serve the chicken thighs with some of the pan juices and topped with a slice of charred lemon; you can eat the whole thing because the peel will be tender and the rest of the lemon will melt into the sauce.
Inspiration recipe, here.