Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs (approx. 4-6 thighs)
  • 6 cloves fresh garlic, smashed
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 0.25 cup dry white wine or chicken stock

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels to ensure a crispy crust. Season both sides generously with kosher salt and cracked black pepper.
  2. Place the thighs skin-side down in a cold 12-inch cast-iron skillet with the olive oil. Turn the heat to medium-high.
  3. Sear undisturbed for 8–10 minutes as the fat renders, until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the chicken thighs over. Add the smashed garlic cloves, rosemary, thyme, and unsalted butter to the pan.
  5. As the butter foams, use a small spoon to continuously baste the hot herb-infused butter over the crispy chicken skin for 2 minutes.
  6. Deglaze the pan with white wine or chicken stock and continue cooking until the internal temperature reaches 165°F (74°C) on a meat thermometer.