So I’ve been on a big kick in the chicken leg lately. It’s weird because I didn’t even think I liked chicken thighs until I used it in this honey and sesame chicken slow cooker. From then on, I was hooked. But then I first used chicken legs with bones and skin in this pan-roasted lemon chicken and I was in heaven.
From honey mustard chicken to pan-fried chicken with mushrooms, I love the pan-frying method because it makes the chicken thighs the tenderest and crispiest. It’s incredibly juicy and yet you still have that incredible crust on top too.
And that sweet, garlicy brown sugar crust is to die for. I really wanted to try it. Or triple the sauce so I could serve it on anything and everything. Actually, I’m disappointed I didn’t do it because there was absolutely no sauce here. I licked the plate and there wasn’t a drop left at all!
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