Crispy Garlic Butter Skillet Chicken Thighs

Ingredients (US Customary)

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
• 1.5 teaspoons kosher salt
• 0.75 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 lemon, sliced into rounds for basting and serving

Step-by-Step Instructions

• 1
  Prep & Season the Chicken

  Thoroughly pat the chicken thighs completely dry with paper towels on all sides. In a small bowl, whisk together kosher salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning evenly over both sides of the chicken, working some underneath the skin.

• 2
  Sear Skin-Side Down

  Heat 1 tablespoon of olive oil in a 12-inch heavy cast-iron skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down into the skillet (they should sizzle vigorously). Cook undisturbed for 12 to 14 minutes, maintaining medium heat, until the skin is a deep golden brown and releases easily from the pan.

• 3
  Flip & Reduce Heat

  Flip the chicken thighs over to meat-side down. Reduce heat to medium-low. Cook for another 8 to 10 minutes until an instant-read meat thermometer inserted into the thickest part (without touching the bone) registers 165°F to 170°F.

• 4
  Garlic Butter Baste

  Drop the unsalted butter, minced garlic, fresh thyme, rosemary sprigs, and lemon slices into the skillet. As the butter melts and foams, tilt the skillet slightly and use a large spoon to baste the hot herb butter continuously over the chicken thighs for 2 minutes.

• 5
  Rest & Serve

  Transfer the chicken to a warm platter. Spoon the pan juices and caramelized garlic over the top. Let rest for 5 minutes before serving alongside roasted potatoes or green vegetables.