Barefoot Contessa (en-US)

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Good olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (¼ stick) unsalted butter
1½ cups chopped yellow onion (1 large)
1½ cups chopped leeks, white and light green parts (2 leeks) (see note, page 131)
2 teaspoons minced garlic (2 cloves)
½ cup good chicken stock, preferably homemade (page 83)
½ cup dry white wine, such as Pinot Grigio
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice (page 153) or couscous, for serving

Preheat the oven to 400 degrees.

Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside.

Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof sauté pan over medium heat. Add the onion and leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes. Add the chicken stock and wine and simmer for 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings.

Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.

Creamy Chicken Thighs With Lemon and Thyme