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🍗🧄 one‑pan magic
ingredients
- 4 bone-in, skin-on chicken thighs (about 1½ lbs / 680g)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4–5 garlic cloves, finely minced
- 1½ tbsp fresh rosemary, finely chopped
- 1½ tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- Lemon wedges, for serving
- Fresh parsley, chopped (garnish)
💡 try it with chicken drumsticks or boneless breasts – adjust time accordingly.
method
- Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- In a small bowl, combine softened butter, minced garlic, rosemary, thyme, lemon juice, and red pepper flakes (if using). Mash with a fork until homogenous – this is your compound herb butter.
- Heat olive oil in a large ovenproof skillet (preferably cast iron) over medium-high heat. Place chicken skin-side down and sear undisturbed for 5–7 minutes, until the skin is golden and crisp. Flip and sear the other side for 3 minutes.
- Remove skillet from heat. Spread or dollop the herb butter over and around the chicken thighs, letting it melt into the pan. Spoon some of the buttery juices over the chicken.
- Transfer the skillet to the preheated oven. Roast for 15–18 minutes, or until chicken registers 165°F (74°C) near the bone and juices run clear.
- Remove from oven and let rest for 5 minutes. Spoon pan juices over chicken, garnish with fresh parsley, and serve with lemon wedges.
👨🍳 cook's tip: For extra-crispy skin, start the chicken in a cold skillet (skin-side down) and gradually heat – it renders more fat. Serve with crusty bread or roasted potatoes to soak up the herb butter.
🥗 pairs with: crisp green salad · roasted carrots · light red wine
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