Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed and minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Use paper towels to pat the chicken thighs bone-dry to ensure a proper sear.
  2. Rub salt, pepper, and paprika evenly over all sides of the chicken, ensuring the skin is well-coated.
  3. Place thighs skin-side down in a cold cast iron skillet, then turn the heat to medium-high.
  4. Sear undisturbed for 7-9 minutes until the skin is mahogany-colored and releases easily from the pan.
  5. Flip the thighs and immediately transfer the skillet to a preheated oven at 400°F (200°C).
  6. Roast for 12-15 minutes until the internal temperature reaches 175°F (79°C).
  7. Remove the pan from the oven, add butter and minced garlic to the pan juices, and spoon the foaming butter over the chicken for 60 seconds.
  8. Stir in lemon juice and parsley just before serving.