This recipe takes a few steps, but it’s worth it for the crispiest skin ever. The sauce is made from cannabis-infused bone broth, and you can tailor how much of it you use to your needs. If you’re sharing with a friend, it’s nice to serve the sauce on the side so they can decide how much or how little to consume. Note the chicken needs to marinate at least two hours and preferably overnight.
2 lemons, rinsed
¼ cup fresh thyme leaves
1½ tablespoons chopped fresh oregano leaves
1½ tablespoons chopped fresh Italian parsley
10 garlic cloves, peeled and smashed
1 teaspoon red chili flakes
3 tablespoons extra-virgin olive oil
6 bone-in, skin-on chicken thighs, rinsed in cold water
12 fresh sage leaves
3 large garlic cloves, peeled and thinly sliced
Freshly ground salt and pepper
1-2 cups cannabis-infused bone broth
1-2 teaspoons fresh or dried sage
2 garlic cloves, minced
1 tablespoon butter
Cast iron skillet
Using a vegetable peeler, shave large strips of peel from the bright yellow outer layer of the lemons. Put strips in a large bowl and stir in thyme, oregano, parsley, garlic, red chili flakes and olive oil.
Pat chicken dry with paper towels. Gently separate skin on each thigh, leaving it attached at one end, and tuck 2 sage leaves and 2 garlic slices between the skin and the flesh. Gently roll thighs in the marinade until they’re coated. Cover bowl and refrigerate at least 2 hours or overnight.
When ready to cook, preheat oven to 450 F.
Transfer chicken from marinade to a baking sheet and season both sides with salt. Place thighs skin side down in a cast iron skillet and cover with parchment paper. Place something heavy (another cast iron skillet, a brick, hand weights, a large can) on top. Cook over high heat.
When chicken is vigorously sizzling, reduce heat to medium and cook until skin is brown and crisp, about 10 minutes. Don’t move the pan. Chicken is done when the skin cleanly comes away from the bottom of the pan.
While chicken is cooking, cut the lemons crosswise into thin slices.
When chicken’s done, remove the weight and transfer it, skin side up, to a plate. Pour off most of the fat from the skillet.
Place lemon slices in a single layer in the bottom of the skillet. Place thighs, skin side up, on top. Pour off oil from marinade or remove lemon peels and garlic cloves with a slotted spoon. Tuck peels and cloves into the pan all around the thighs.
Place skillet on middle rack of preheated oven for 20 to 30 minutes. Thighs are done when the juices run clear when pierced. Remove skillet from oven and transfer thighs to a plate. Cover with aluminum foil.
Place skillet over medium-low heat. Deglaze the pan with the bone broth, scraping up the browned bits from the bottom. Add garlic and ground sage and slowly stir in more broth until sauce is the consistency (and potency!) you want. Season with salt and pepper.
Simmer over low heat for about 10 minutes, stirring frequently. Remove from heat and stir in butter. Return pan to low heat and add thighs. Gently cover with sauce and warm for a few minutes before serving. Alternatively, the sauce can be served on the side.