Ingredients:

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

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is non negotiable for crispy skin.
  2. Use paper towels to aggressively pat the chicken thighs dry on all sides. Wait until the skin feels tacky, not damp.
  3. In a small bowl, mix the 1 tsp sea salt, 1/2 tsp cracked black pepper, and 1 tsp smoked paprika.
  4. Season the chicken generously, focusing specifically on the underside of the skin. Note: This seasons the meat directly.
  5. In a separate small bowl, whisk together 3 tbsp melted unsalted butter, 4 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tsp dried parsley, and 1/2 tsp onion powder.
  6. Using a pastry brush, coat the top of each chicken thigh with the garlic butter glaze. Ensure it's a thin, velvety layer.
  7. Place the thighs skin side up in a cast iron skillet or rimmed baking sheet.
  8. Bake for 35–40 minutes until the skin is golden and sizzling.
  9. Use a thermometer to check that the thickest part has reached 165°F (74°C).
  10. Let the meat rest for 5 minutes before serving. Note: This lets the juices redistribute.