Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 8 cloves garlic, peeled and smashed
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Pat the 1.5 lb chicken thighs completely dry with paper towels. Surface moisture is the enemy of a good sear, as it creates steam. Combine the 1.5 tsp Kosher salt, 1 tsp pepper, and 0.5 tsp smoked paprika in a small bowl. Rub this mixture evenly over both sides of the chicken, making sure to get under the skin where possible.
  2. Place the chicken thighs skin side down in a cold 12 inch skillet and add 1 tbsp olive oil. Turn the heat to medium. Cook for 12-15 minutes without moving them until the fat has rendered and the skin is deep golden and releases easily from the pan.
  3. Flip the chicken thighs so they are skin side up. The skin should look like parchment paper at this stage. Add the 8 smashed garlic cloves, 3 sprigs of rosemary, and 5 sprigs of thyme to the open spaces in the pan.
  4. Place the 2 tbsp unsalted butter into the pan. Once it melts and begins to foam, tilt the pan slightly and use a large spoon to pour the flavored butter over the chicken skin. Baste for 2 minutes until the kitchen smells intensely of garlic and herbs.
  5. Transfer the entire skillet into a preheated 400°F oven. Bake for 10-12 minutes until the internal temperature reaches 175°F at the thickest part of the thigh.
  6. Remove the pan from the oven and transfer the chicken to a warm plate. This allows the fibers to relax and reabsorb the juices. Let the meat rest for 5 minutes before serving to ensure every bite is succulent.