Description
Perfectly seared chicken thighs with golden crispy skin and tender, juicy meat, cooked in one skillet with aromatic herbs. A simple yet impressive weeknight dinner that’s ready in 30 minutes!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp olive oil or avocado oil
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prep chicken: Pat thighs dry with paper towels. Mix salt, pepper, paprika, garlic powder and thyme; rub all over chicken.
- Sear: Heat oil in large cast iron skillet over medium-high. Place thighs skin-side down. Cook undisturbed 8-10 minutes until golden brown.
- Flip & finish: Turn thighs. Add garlic, rosemary and butter to skillet. Reduce heat to medium. Cook 8-10 more minutes until internal temp reaches 175°F (79°C).
- Baste: Tilt skillet, spoon butter over thighs continuously for last 2 minutes. Remove from heat, drizzle with lemon juice.
- Rest: Transfer to plate, tent with foil. Rest 5 minutes before serving. Garnish with parsley.
Notes
- For extra crispiness: Press thighs down gently with spatula during first sear
- Pan sauce option: Deglaze with ¼ cup white wine after cooking
- Vegetable add-ins: Cook halved baby potatoes or Brussels sprouts alongside
- Storage: Keep refrigerated up to 4 days (skin loses crispness)
- Skin secret: Dry-brine with salt 1 hour ahead for ultimate crispness
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with pan juices
- Calories: 380
- Sugar: 0g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 170mg