We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we found the chicken skin was unappetizingly flabby. While we were reducing the broth in a saucepan, we heated 1 tsp olive oil in a teflon-coated 9″ frying pan, and we seared the chicken thighs for a few mins per side. This resulted in a nicely browned, crispy skin. We served this dish with whole wheat couscous. (June 2020)
Cooking Adventures 