Name: Hot Honey Chicken Thighs With Fried Bread
Yield: 2 servings
Ingredients: 1 garlic clove, finely grated; 2 Tbsp. fresh lemon juice, divided; 4 skin-on, bone-in chicken thighs; Kosher salt; ¼ cup honey; 1 small red chile, thinly sliced into rounds; 2 Tbsp. extra-virgin olive oil; 2 ½"-thick slices of bread; 2 small endive, leaves separated

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Chicken fat does triple duty in this weeknight dinner recipe to yield crisp skin, golden toast, and a schmaltzy dressing. When cooking the chicken, we start with a cold pan because it encourages gentle, thorough rendering of the tasty fat, which you’ll use for the bread and greens. Keeping the thighs skin side down the whole time allows the skin to get extra crispy while the flesh cooks through.

Recipe notes

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