Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary (or 1 tbsp fresh)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry with paper towels and season generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin-side down, for 5–6 minutes until golden and crispy. Flip and cook 2 minutes more.
- Reduce heat to low, add butter, garlic, and rosemary. Spoon melted butter over chicken for 2 minutes.
- Transfer skillet to oven and roast 15–18 minutes, or until internal temperature reaches 165°F (74°C).
- Rest 5 minutes, garnish with parsley, and serve.
Notes
- For extra crispiness, broil 2–3 minutes at the end.
- Use thighs without bone-in if short on time—reduce cook time to 10–12 minutes.
- Serve with mashed potatoes, rice, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Roasting, Searing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 thigh (approx. 150g)
- Calories: 285 Kcal
- Sugar: 0.3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 22g
- Cholesterol: 95mg
