What You’ll Need:

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

Instructions:

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. Trim bottoms of broccoli rabe and rinse to clean. We recommend using a salad spinner to rinse and dry. Set aside. Thinly slice garlic cloves and set aside.
3. Preheat your oven to 450°F. Melt ghee in a large oven-safe skillet (preferably cast iron) over medium-low 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 8-9 minutes until the skin is crisp and golden-brown. Flip the chicken and sear the other side for 8-9 minutes. Remove thighs and set aside on a plate.
4. Add the broccoli rabe to the pan and toss to coat in residual ghee and chicken juices. Add 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 place the entire skillet in the oven for 15 minutes.
5. Remove dish from the oven. After confirming the chicken is cooked through, take the chicken thighs out of the pan to rest on a separate plate for 5 minutes. Halve the lemon and squeeze the juice all over the broccoli rabe, tossing to coat.
6. Add the slightly cooled chicken thighs on top and serve hot!