Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • ½ cup unsalted butter, softened
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a shattering crust. Season liberally with salt, pepper, and garlic powder.
  2. Place the thighs skin-side down in a cold cast iron skillet, then turn the heat to medium-high. Sear until the skin is golden brown and releases easily from the pan (about 6–8 minutes).
  3. Flip the chicken to the flesh side. In a small bowl, combine the softened butter, lemon juice, zest, minced garlic, rosemary, and thyme. Carefully dollop a generous portion of this herb butter onto each thigh.
  4. Transfer the skillet to a preheated oven at 400°F (200°C). Every 15 minutes, remove the pan and use a large spoon to scoop the melted, bubbling lemon herb butter from the bottom of the pan and pour it repeatedly over the skin.
  5. Roast until the internal temperature reaches 165°F (74°C) and the skin is a deep mahogany.
  6. Remove from the oven and let the meat rest in the pan for 5 minutes. Garnish with fresh parsley and a final squeeze of fresh lemon juice.