Step 1

Preheat oven to 400°F.

Step 2

Pat dry chicken thighs. Season both sides of chicken thighs with ground cumin, paprika, salt and pepper.

Step 3

In a large oven proof skillet, melt 1 tablespoon of butter on medium-high heat. Place chicken skin-side down and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside. Using paper towels, drain the excess remaining fat from the skillet.

Step 4

In the same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, chicken broth, thyme, and lemon zest. Bring liquid to a low simmer.

Step 5

Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175°F.

Step 6

After chicken is cooked, serve with the milk sauce. But if you want to make a delicious and thicker gravy out of it then remove the chicken from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks.

Step 7

Once gravy is thick and creamy, remove from heat and serve immediately.