Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 4 tbsp unsalted butter, softened (57g)
  • 4 cloves fresh garlic, minced (20g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tbsp fresh parsley, finely chopped (15ml)
  • 1 tsp kosher salt (5g)
  • ½ tsp black pepper (2g)
  • 1 tsp smoked paprika (2g)
  • ½ tsp dried oregano (1g)

Instructions:

  1. Pat the chicken thighs completely dry using paper towels. Note: Any water left on the skin will cause it to steam instead of sear
  2. Season both sides generously with salt, pepper, paprika, and oregano.
  3. Place the thighs skin side down in a cold cast iron skillet.
  4. Turn the heat to medium high. Sear without moving the meat for 7–9 minutes until the skin is mahogany colored and releases easily from the pan.
  5. Flip the chicken and reduce heat to medium.
  6. Add the butter and minced garlic to the pan.
  7. Use a spoon to continuously pour the bubbling garlic butter over the crispy skin for 2 minutes.
  8. Transfer the skillet directly into a preheated oven at 400°F (200°C).
  9. Bake for 12–15 minutes until the thickest part of the thigh reaches 165°F (74°C).
  10. Remove from oven and stir in the fresh lemon juice and chopped parsley immediately.