Ingredients:

• 3-4 bone in, skin on chicken thighs (depending on size) 
• 1 bunch of broccoli rabe, ends trimmed
• 4-5 garlic cloves, thinly sliced 
• 1 lemon
• 2 Tbsp of 4th & Heart Himalayan Pink Salt Ghee
• Salt and pepper

Directions:

1. Salt chicken thighs all over before cooking (ideally 12 hours before, but any amount of time is fine) and place on a plate, uncovered, in the fridge. The longer they sit, the more seasoned they’ll be while allowing the skin to dry out, which maximizes crispiness! 
2. Preheat your oven to 450°F. Melt ghee in a large oven-safe skillet (preferably cast iron) over medium heat. Add freshly cracked pepper to chicken thighs and place them skin side down in the melted ghee. Allow the chicken to sear (do not move it!) for 8-10 minutes until the skin is crisp and golden-brown. Remove thighs and set aside on a plate.
3. Add the broccoli rabe to the pan and coat in residual ghee and chicken juices. Salt and pepper to taste, then add sliced garlic and mix until evenly distributed throughout the broccoli rabe. Place chicken on top of broccoli rabe (skin side up), and put the entire skillet into the oven for 10 minutes.
4. Once the chicken is cooked, take it out to rest on a separate plate. Halve the lemon and squeeze the juice all over the broccoli rabe, give it a quick stir, and place back in the oven to crisp up while the chicken rests for five minutes.
5. Take the skillet out, add the slightly cooled chicken thighs on top, and serve hot!