Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 cloves fresh garlic
  • 1 tbsp unsalted butter
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 1 fresh lemon

Instructions:

  1. Take the 1.5 lbs boneless skinless chicken thighs out and pat them thoroughly with paper towels.
  2. Mix the 1 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika in a small bowl, then coat both sides of the chicken.
  3. Add the 2 tbsp olive oil to your skillet over medium high heat. Wait 3 minutes until the oil shimmers and barely wisps smoke.
  4. Lay the chicken in the pan, moving away from you to avoid splashes. Cook for 6 minutes until the edges are dark golden and the meat releases easily from the pan.
  5. Use tongs to turn the thighs over. Cook for another 5 minutes until the second side develops a deep brown crust.
  6. While the chicken cooks, smash the 4 cloves of garlic with the side of your knife.
  7. Drop the 1 tbsp unsalted butter, smashed garlic, 1 tsp rosemary, and 1 tsp thyme into the spaces between the chicken.
  8. Once the butter melts and begins to sizzle, tilt the pan slightly and spoon the foaming herb butter over the chicken for 2 minutes.
  9. Insert your thermometer into the thickest thigh; it should read 74°C (165°F).
  10. Remove the chicken to a plate. Let it rest for 5 minutes until the fibers relax and reabsorb the juices. Serve with the 1 lemon wedges for squeezing.