Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 2.5 lbs)
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, and smoked paprika, then rub the seasoning generously over both sides of the chicken.
  2. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place thighs skin-side down, pressing slightly with tongs to ensure full contact.
  3. Sear undisturbed for 7–9 minutes until the skin is a deep mahogany color and releases easily from the pan. Flip and cook for another 5–7 minutes.
  4. Reduce heat to medium. Add the butter and minced garlic to the skillet.
  5. Tilt the pan and use a large spoon to continuously pour the bubbling garlic butter over the chicken for the final 3 minutes of cooking.
  6. Stir in the lemon juice and chopped parsley just before removing the pan from the heat until the sauce is glossy and fragrant.