Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 6 tbsp unsalted butter, softened
  • 8 cloves fresh garlic, minced
  • salt
  • black pepper

Instructions:

  1. Season the chicken thighs generously with salt and black pepper. Note: Don't be shy with the salt; it's what makes the skin crispy.
  2. Place thighs skin side down in a preheated 12 inch cast iron skillet over medium high heat.
  3. Press down slightly with tongs to ensure full contact and sear for 5–7 minutes until the skin is mahogany colored and releases easily.
  4. Flip the chicken and reduce the heat to medium.
  5. Add the softened butter and minced garlic to the pan.
  6. As the butter foams, use a spoon to continuously pour the bubbling garlic butter over the crispy skin for 2–3 minutes.
  7. Transfer the skillet into a preheated oven at 400°F (200°C).
  8. Roast 15–20 minutes until the internal temperature reaches 165°F (74°C).
  9. Remove from oven and let the meat rest in the pan for 5 minutes to allow juices to redistribute.