Honey Garlic Chicken Thighs

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 5 cloves garlic, minced
• 1/3 cup honey
• 3 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1/4 tsp red pepper flakes (optional)
• Sliced green onions and rice, for serving

1. 1Heat the oven to 400°F. Pat the chicken dry and season both sides with the salt and pepper.
2. 2Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken skin side down and cook without moving until deep golden and crisp, 8–10 minutes. Flip and cook 2 minutes.
3. 3Move the chicken to a plate and pour off all but about 1 tbsp of the fat. Lower the heat to medium, add the garlic and stir for 30 seconds.
4. 4Add the honey, soy sauce, vinegar and pepper flakes and simmer 1 minute.
5. 5Return the chicken skin side up, spoon some sauce over (not on the skin, to keep it crisp), and roast in the oven 15–18 minutes, until it reaches 175°F.
6. 6Spoon the glaze over the chicken and scatter with green onions. Serve with rice.

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