Ingredients:

  • 4 Large Bone-in, skin-on chicken thighs (approx. 850g)
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 tbsp Fresh rosemary, finely minced
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Smoked paprika
  • 1/2 tsp Onion powder
  • 6 cloves Fresh garlic, smashed
  • 2 tbsp Extra virgin olive oil
  • 1 Lemon, sliced into rounds

Instructions:

  1. Prep the meat. Pat the chicken thighs extremely dry using paper towels to remove all surface moisture. Note: Dry skin is the only way to get a crispy result.
  2. Mix the rub. In a small mixing bowl, combine the kosher salt, black pepper, rosemary, thyme, smoked paprika, and onion powder.
  3. Season thoroughly. Rub the herb mixture generously over every inch of the chicken, including under the skin. Allow the chicken to sit at room temperature for 20 minutes to dry brine.
  4. Heat the oven. Preheat your oven to 400°F (200°C).
  5. Sear the skin. Heat the olive oil in a 12 inch cast iron skillet over medium high heat until the oil shimmers. Place the thighs skin side down and sear without moving for 5-7 minutes until the skin is mahogany colored and releases easily.
  6. Add aromatics. Flip the thighs so they are skin side up. Scatter the smashed garlic cloves and lemon rounds into the gaps between the chicken pieces.
  7. Roast in oven. Transfer the skillet to the oven and roast for 25-30 minutes until an instant read thermometer reaches 165°F (74°C).
  8. Rest the meat. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Note: This allows juices to redistribute so they don't run out when you cut in. Chicken Thighs Recipe with Garlic and Herbs in 20 Min — Master this Boneless Skinless Chicken Thighs Recipe with Garlic and Herbs usi...Skillet Chicken Thighs Recipe for 4 Servings — Master Skillet Chicken Thighs with our step-by-step guide. Includes exact int...Slow Cooker Chicken Cacciatore for 6 Servings — Master Slow Cooker Chicken Cacciatore with our simple, hands-off recipe. This... $img_2$