Pollo al ajillo

This is a simple Spanish recipe. Start by seasoning bone-in skin on chicken thighs with salt and pepper and browning in a large pan with some olive oil. Once the skin is crispy, remove the chicken and pour out all but 4Tbsp of olive oil. Add an entire head of garlic (for 8 chicken thighs) and cook over medium heat. You don't want to brown the garlic, so keep an eye on it. Add a splash of white wine and lemon juice and stir in a bunch of chopped parsley. Return the chicken to the pan and cook, covered for another 15 minutes.