Sous Vide Lemon-Thyme Chicken Thighs

Sous vide for two hours and dinner is ready

Ingredients

Set the sous vide to 165f and let it warm up
Season chicken with salt, pepper, and place a lemon slice and sprig of thyme on each piece
Vacuum seal
Cook in water bath at 165 for 2 hours
Heat skillet with oil to hot AF
Unbag and dry chicken pieces. Discard thyme and lemon.
Sear on high heat, skin side down
Garnish with lemon slices and eat!

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