Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 whole lemon, sliced into rounds
  • 3 cloves garlic, smashed

Instructions:

  1. Dry the meat. Pat the chicken thighs extremely dry using paper towels. Note: This is the most important step for a crisp result.
  2. Season. Apply the salt, pepper, paprika, and garlic powder evenly across all sides, focusing heavily on the skin.
  3. Heat the pan. Preheat the oven to 400°F (200°C). Heat olive oil in your skillet over medium high heat until it shimmers and just starts to wisps of smoke.
  4. The first sear. Place thighs skin side down. Sear for 5-7 minutes without moving them until the skin is mahogany colored and releases easily from the pan.
  5. The flip. Flip the thighs over.
  6. Add aromatics. Toss the butter, smashed garlic, and lemon slices into the gaps between the chicken.
  7. The roast. Transfer the skillet directly into the oven. Roast for 20-25 minutes until the thickest part of the thigh reaches 165°F (74°C).
  8. The rest. Remove the pan from the oven. Transfer chicken to a plate and let it rest for 5-10 minutes before serving. Note: This lets the juices settle back into the meat.