Honey Garlic Chicken

Instructions

1. Preheat the oven to 200 °C (400 °F).
2. Pat the chicken thighs dry with paper towels and season both sides with smoked paprika, salt, and pepper. Dry skin is the secret to a crispy sear.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and cook without moving for 5–6 minutes until the skin is deeply golden and crisp. Flip and cook for another 2 minutes. Remove to a plate.
4. Reduce heat to medium. In the same skillet, add the minced garlic and stir for 30 seconds until fragrant. Pour in the honey, soy sauce, and rice vinegar. Stir and let the glaze bubble for about 2 minutes until it starts to thicken.
5. Return the chicken thighs to the skillet, skin-side up. Spoon the glaze over each piece. Transfer the skillet to the oven and bake at 200 °C (400 °F) for 18–20 minutes, basting once halfway through, until the chicken reaches 74 °C (165 °F) internally.
6. Let the chicken rest in the skillet for 5 minutes — the glaze will thicken further as it cools. Scatter sesame seeds and sliced spring onions over the top before serving.