Ingredients
For the Chicken:
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6 bone-in, skin-on chicken thighs
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1 tsp salt
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½ tsp black pepper
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1 tsp smoked paprika
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1 tsp dried thyme
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1 tbsp olive oil
For the Garlic Butter Sauce:
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4 tbsp unsalted butter
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6 cloves garlic, minced
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½ tsp crushed red pepper flakes (optional for a wintery heat)
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1 tsp lemon zest
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2 tbsp lemon juice
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2 tbsp chopped fresh parsley
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¼ cup chicken broth or white wine (optional for more depth)
Instructions
🔥 Step 1: Prep the Chicken
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Pat the chicken thighs dry with paper towels—this is key for crisp skin.
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In a small bowl, mix salt, pepper, paprika, and dried thyme.
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Rub the seasoning mix all over the chicken thighs, especially under the skin for more flavor.
🔥 Step 2: Sear to Perfection
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Heat olive oil in a large cast-iron skillet over medium-high heat.
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Place chicken thighs skin-side down and sear for 5–7 minutes until golden and crispy.
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Flip and sear the other side for 3 minutes.
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Remove and set aside (chicken will finish cooking later).
🔥 Step 3: Make the Garlic Butter Sauce
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Reduce heat to medium. In the same skillet, add butter and let it melt.
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Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant—don’t burn the garlic!
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Stir in lemon zest, juice, and broth or wine if using.
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Simmer for 2 minutes and return the chicken to the skillet, skin-side up.
🔥 Step 4: Roast to Finish
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Preheat oven to 400°F (200°C).
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Transfer the skillet to the oven and roast for 15–20 minutes or until internal temperature hits 165°F (74°C).
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Baste the chicken with garlic butter sauce halfway through roasting.
🔥 Step 5: Garnish & Serve
Remove from oven, spoon sauce over the chicken, and top with fresh parsley. Let rest for 5 minutes before serving.