Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 tbsp neutral oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 2 cloves garlic, smashed
  • 1 sprig fresh rosemary or thyme
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels to remove all surface moisture. Combine sea salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano in a small bowl. Coat the chicken thoroughly on all sides with the spice rub and let sit for 5 minutes.
  2. Add 1 tbsp neutral oil to your skillet over medium high heat until the oil shimmers and barely wisps with smoke. Place the chicken thighs skin-side down into the pan.
  3. Cook the chicken without moving it for 10 minutes. Use a spatula to press down lightly to ensure even contact. The skin should become deeply bronzed and crisp.
  4. Flip the thighs over. Add the smashed garlic cloves, fresh herbs, and unsalted butter to the pan. Tilt the skillet to baste the chicken with the melted butter and rendered fat.
  5. Continue cooking for another 8 minutes or until an instant-read thermometer reaches an internal temperature of 165°F (79°C). Remove from the pan and let rest for 5 minutes before serving.