Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 3 sprigs fresh rosemary, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tbsp unsalted butter
  • 1/2 lemon, freshly squeezed juice

Instructions:

  1. Pat the chicken thighs bone-dry using paper towels on both sides until the skin feels tacky.
  2. Season generously with salt and pepper, pressing the seasoning into the skin with your fingers.
  3. Place the chicken thighs skin-side down in a cold skillet with 1 tbsp olive oil and turn the heat to medium.
  4. Let the chicken sizzle undisturbed for 12–15 minutes until the skin is a deep mahogany color and releases easily from the pan.
  5. Flip the thighs over.
  6. Push the chicken to the side and add the butter, smashed garlic, and chopped rosemary to the center of the pan.
  7. Once the butter foams and smells nutty, tilt the pan and baste the chicken with the aromatic butter.