Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2.5 lbs / 1.1 kg)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry using paper towels. Season both sides generously with salt, pepper, and paprika.
  2. Preheat the oven to 400°F (200°C). Heat olive oil in a cast iron skillet over medium-high heat.
  3. Place thighs skin-side down in the skillet. Sear for 5–7 minutes without moving them until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the chicken over and move the skillet into the preheated oven. Roast for 15–20 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the meat.
  5. Remove the skillet from the oven. Lower the heat to medium and add the butter and minced garlic to the pan juices. Stir constantly for 1–2 minutes until the butter is foamy and the garlic smells fragrant.
  6. Squeeze in the lemon juice and spoon the sauce over the chicken. Garnish with chopped parsley.