Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, 4 smashed and 2 grated
  • ¼ cup chicken stock with lemon juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken thigh skin completely dry with paper towels. Season both sides generously with 1 tsp kosher salt and ½ tsp cracked black pepper.
  2. Heat 1 tbsp olive oil in a 12-inch oven-proof skillet over medium-high heat.
  3. Place the thighs skin-side down in the skillet and press them down gently with tongs to ensure full contact. Cook for 7–9 minutes without moving them until the skin is chestnut brown and releases easily from the pan.
  4. Flip the chicken and sear the bottom for another 3 minutes.
  5. Reduce the heat to medium. Push the chicken thighs to the sides of the pan and add 4 tbsp unsalted butter to the center.
  6. Once the butter is foaming, stir in the 6 cloves of garlic (smashed and grated) and sauté for 1 minute until fragrant but not brown.
  7. Pour in ¼ cup chicken stock with lemon juice and 2 tbsp fresh lemon juice, scraping the bottom of the pan to release the browned bits. Stir in 1 tbsp lemon zest, 1 tsp dried oregano, and 2 sprigs of fresh thyme.
  8. Spoon the bubbling garlic butter over the chicken repeatedly for 2–3 minutes.
  9. Transfer the entire skillet to a 400°F (200°C) oven for 10–15 minutes until the internal temperature reaches 165°F (74°C).