Ingredients:

  • 6 bone-in, skin-on chicken thighs (3 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat every inch of the chicken thighs completely dry with paper towels. In a large bowl, toss the thighs with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  2. Preheat your oven to 400°F (200°C). Heat a 12-inch oven-safe cast iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
  3. Place chicken thighs skin-side down in the skillet. Press firmly for 30 seconds. Sear for 5–7 minutes without moving them until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the thighs to skin-side up. Dollop the softened butter, minced garlic, lemon juice, and parsley mixture on top of each thigh.
  5. Transfer the skillet directly into the oven. Roast for 15–20 minutes, or until the internal temperature hits 165°F (74°C).