Garlicky Chicken With Lemon-Anchovy Sauce

In a large, ovenproof skillet over medium-high heat, add olive oil. Once hot, add 5 smashed whole garlic cloves, anchovies, capers, and chile flakes. Cook, stirring to break up the anchovies, until the garlic browns and the anchovies dissolve, about 3 to 5 minutes.

Season the chicken thighs with salt and pepper. Add the chicken thighs to the skillet and cook until nicely browned on one side, about 5 to 7 minutes.

Flip the thighs, then place the pan in a preheated 350°F oven and cook for another 5 to 10 minutes, until the chicken is cooked through.

Transfer the cooked chicken thighs to a plate. Place the skillet back on the heat, add the minced garlic and the juice of half a lemon. Cook for about 30 seconds, scraping up the browned bits from the bottom of the pan.

Return the chicken to the pan and toss it in the sauce for 15 to 30 seconds. Transfer everything to a serving platter, squeeze the remaining lemon half over the chicken, and garnish with chopped parsley before serving.