Ingredients:

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

Instructions:

  1. Pat the chicken thighs thoroughly dry with paper towels. Note: This is the most important step for the crunch.
  2. In a small bowl, mix the salt, pepper, and paprika, then season the thighs generously on all sides.
  3. Preheat the oven to 400°F (200°C).
  4. Place a 12 inch cast iron skillet over medium high heat until the surface is shimmering.
  5. Place chicken thighs skin side down in the skillet. Press down slightly with tongs and sear for 5–7 minutes until the skin is mahogany colored and releases easily.
  6. Reduce heat to medium. Add the butter and minced garlic to the gaps between the chicken.
  7. Spoon the foaming butter over the skin for 1 minute until the garlic is fragrant and golden.
  8. Transfer the entire skillet into the oven.
  9. Bake for 15–20 minutes until an instant read thermometer hits 165°F (74°C) in the thickest part of the thigh.
  10. Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley.