Ooey Gooey Date Caramel Cinnamon Rolls
Indulge in irresistible Ooey Gooey Date Caramel Cinnamon Rolls with this easy recipe. Perfect for breakfast or dessert with homemade date caramel filling.
Equipment
- large bowl
- paper towels
- large skillet or cast-iron pan
- measuring spoons
- instant-read thermometer
- whisk
Ingredients
- 4 bone-in, skin-on chicken thighs about 2 pounds total
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic minced
- 2 lemons 1 juiced (about 1/4 cup) and 1 cut into thin slices
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter softened
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken thighs completely dry with paper towels. In a large bowl, toss the chicken with olive oil, salt, and pepper until evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat. Once hot, place the chicken in the pan skin-side down. Cook without moving for 6 to 8 minutes, until the skin is deeply golden brown and crispy.
- Flip the chicken thighs over. Add the minced garlic to the pan around the chicken and cook for 1 minute until fragrant. Pour in the lemon juice and chicken broth, then arrange the lemon slices on top of the chicken.
- Reduce the heat to medium-low. Cover the pan and simmer for 20 to 25 minutes, until the chicken is cooked through and registers 165°F on an instant-read thermometer.
- Transfer the cooked chicken to a serving plate. Remove and discard the lemon slices from the pan. Whisk the softened butter into the pan sauce until melted and slightly thickened. Stir in the chopped parsley and spoon the sauce over the chicken before serving.
Notes
TIMING: Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes