Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1.5 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp extra virgin olive oil
  • 6 cloves garlic, smashed and finely minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 0.5 lemon, sliced into rounds
  • 1 tbsp fresh parsley, for garnish

Instructions:

  1. Pat the chicken thighs with paper towels until the skin feels like parchment. Season both sides generously with salt and pepper. Let them sit at room temperature for 30 minutes to dry brine.
  2. Preheat the skillet. Add 4 tbsp olive oil to your pan over medium high heat until the oil shimmers and barely wisps smoke. Place the thighs skin-side down in the preheated skillet. Sear for 6-8 minutes until the skin is mahogany-colored and releases easily from the pan.
  3. Flip the chicken pieces over. Toss the minced garlic, rosemary, thyme, and lemon slices into the rendered fat between the chicken pieces. Tilt the pan and spoon the bubbling, herb-flecked fat over the crispy skin.
  4. Transfer the entire skillet into a preheated oven at 425°F (218°C). Roast for 15–20 minutes until the internal temperature reaches 165°F (74°C). Garnish with fresh parsley before serving.