Hearty Braised Chicken Legs

Ingredients.

Preheat oven to 425°F. Pat chicken thighs dry with paper towels; space aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a Microplane grater.

Arrange lemon slices, grated garlic, final 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-trot baking dish; toss temporarily to disperse the grated garlic.

House chicken thighs over lemon combination, skin aspect up, in a single layer. Drizzle chicken thighs with olive oil, and season evenly with 1 teaspoon salt and the pepper.

Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest section registers 165°F, about 1 hour. Switch chicken to a serving platter, reserving lemon combination within the baking dish.

Determine on lemon pieces from baking dish and discard. Pour final drippings, along side garlic cloves and thyme sprigs, real into a blender. Accurate lid on blender, and utilize center portion to enable steam to flee. House a shipshape towel over opening.

Process until at ease, about 30-40 seconds. Add honey and final 1/4 teaspoon salt to sauce combination and scoot to mix, adding extra salt or honey as desired.

Determine on thyme leaves from final sprigs and sprinkle evenly over chicken thighs. Wait on thighs with sauce and extra lemon wedges, if desired.