Steps

1. Make a few small incisions with the tip of a knife on the thicker parts and tendons of the chicken thighs.
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2. Thoroughly rub Salt 1 tsp all over the chicken. Make sure to work it into the incised areas.
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3. Add Minced Garlic 1 tsp to your preference and rub it into the chicken.
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4. Coat the entire chicken with Olive Oil 1.5 tbsp.
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5. Cover with plastic wrap and let it marinate for a while.
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6. Insert herbs (like rosemary) into the incisions. *Pro Tip:* If you don't like rosemary or prefer other herbs, feel free to substitute. Inserting them into the cuts helps the flavor permeate throughout.
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7. Heat a frying pan with a little olive oil (not included in the ingredient list), and place the chicken skin-side down. Stretch the skin as it sears.
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8. Using the sides of the pan, frequently move the chicken pieces to ensure even browning, and cook until lightly golden brown. *Pro Tip:* Cooking about 90% of the time on the skin side will result in juicier meat.
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9. Once the chicken skin is nicely browned, add Cooking Sake (Rice Wine) 1 tbsp, reduce heat to low, cover with a lid, and steam-sear with the skin-side down. *Pro Tip:* Steaming protects the meat, making it plump and juicy. Avoid flipping; steam-sear with the skin-side down.
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10. Remove the lid and temporarily take the chicken out of the pan. Reserve the flavorful juices left in the pan.
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11. Quickly wipe the frying pan with a paper towel.
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12. Add a small amount of fresh olive oil (not included in the ingredient list) to the frying pan and heat again.
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13. Return the chicken to the pan, skin-side down, and frequently change positions to make the skin crispy and fragrant. *Pro Tip:* To restore the crispiness lost during steaming, re-searing with fresh olive oil is key.
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14. Once the skin is golden brown and crispy, quickly sear the meat side for a moment.
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15. Add the reserved flavorful juices from the pan to the remaining pan juices containing chicken essence, garlic, and rosemary.
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16. Add Honey 2 tbsp and Lemon Juice 2 tbsp to the pan and simmer briefly until thickened to create the honey lemon sauce. *Pro Tip:* Don't be shy with the honey and lemon; using a generous amount enhances the synergy with the chicken juices.
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17. Generously drizzle the honey lemon sauce over the roasted chicken, from the sides downwards.
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18. Finally, sprinkle with Coarse Black Pepper to taste.
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