Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (approx. 4-6 pieces)
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 cloves garlic, smashed
  • 1 lemon, sliced into rounds
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C) and ensure the rack is in the center.
  2. Dry the chicken. Use paper towels to pat the 2 lbs of chicken thighs completely dry on both sides. Note: This prevents steaming and ensures a crispy result.
  3. Season generously. Sprinkle the 1.5 tsp kosher salt and 1 tsp cracked pepper over both sides of the meat.
  4. Heat the oil. Add 2 tbsp avocado oil to your skillet over medium high heat until it shimmers and just begins to wispy smoke.
  5. Start the sear. Place the thighs skin side down in the pan. Press down lightly with tongs to ensure full contact.
  6. Develop the crust. Cook for 6-8 minutes without moving them until the skin is deep golden and releases easily from the pan.
  7. Flip and aromatics. Turn the chicken over and scatter the 10 sprigs of thyme, 2 sprigs of rosemary, 6 smashed garlic cloves, and lemon slices around the meat.
  8. Add the butter. Drop the 2 tbsp of butter into the pan and let it melt, then spoon it over the chicken for 1 minute.
  9. Transfer to oven. Place the entire skillet in the oven for 15-18 minutes until the internal temperature reaches 165°F (74°C).
  10. Rest the meat. Remove the pan and let the chicken sit for 5 minutes to allow the juices to redistribute through the muscle.