Four ingredients in the sauce — garlic, honey, lemon juice and coconut aminos — whisked together before the chicken ever hits the pan. That’s the whole marinade, and it doubles as the glaze.
Skin side down first in a hot oven-safe skillet, and leave it alone. The sauce doesn’t go in until you flip, because honey in a hot dry pan burns before the chicken is anywhere near done.
Then straight into a 400° oven in the same skillet. Thighs rather than breasts, which is what makes this forgiving.
Recipe inspired by @kitchn
Preheat oven to 400F. In a small bowl, whisk together the minced garlic, honey, lemon juice, and coconut aminos.
Season chicken with salt and pepper.
Heat an oven-safe skillet over medium-high heat. Lightly coat with avocado oil. Add the chicken, skin side down, and cook until the skin is golden brown.
Flip the chicken and pour the marinade over it. Place the skillet in the oven and roast for 5 minutes. Remove the pan and baste the chicken in the sauce. Continue roasting until the chicken is cooked through. Serve drizzled with the pan sauce. Enjoy!