Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 2 lemons (about 1/4 cup)
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Substitution Suggestions: If you prefer, boneless skinless chicken thighs can be used for a leaner option. Fresh thyme can replace dried thyme for a more vibrant flavor.
Instructions
- Preheat your oven to 400°F (200°C). This ensures your chicken thighs will cook evenly and develop a crispy skin.
- Season the chicken thighs generously with salt and pepper on both sides. Growing up, I learned the importance of seasoning as a fundamental step in building flavors.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes. This step locks in the juices.
- Flip the chicken thighs and add butter, allowing it to melt. Stir in minced garlic, letting it become fragrant, about 1 minute.
- Pour in the lemon juice and sprinkle lemon zest, paprika, and thyme over the chicken. Give it a gentle stir to combine all the flavors.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. This final touch adds a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International