Chicken Recipe

Prepare the chicken

Pat chicken thighs dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Place in a single layer in a shallow dish or rimmed baking sheet.

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice and 1 tbs honey until combined. Pour marinade over the seasoned chicken, ensuring each piece is coated. Add the minced garlic, chopped rosemary and thyme (from Aromatics & Flavor) and rub gently under the skin where possible. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor.

If refrigerated, bring chicken back to room temperature for 20 minutes before cooking. Reserve any excess marinade in the dish to baste during cooking.

Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter is foaming and the pan is hot, place chicken thighs skin-side down, spacing them so they do not touch. Sear without moving for 5–7 minutes until skin is deep golden brown and crisp.

Flip each thigh so skin-side is up, spoon a little of the reserved marinade over the meat (not the skin), then transfer the skillet to the preheated oven. Roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you want a slightly more caramelized finish, broil for 1–2 minutes, watching carefully.

Remove skillet from oven and transfer the thighs to a plate to rest for 5–8 minutes. Add any pan juices back over the chicken, and finish with a pat of the reserved butter if desired.

Serve the chicken with lemon wedges and a sprinkle of chopped parsley. Squeeze lemon over the chicken just before eating for brightness.