Chicken Thighs Recipe

Prep and dry

Pat the chicken thighs dry with paper towels. Removing excess moisture helps the skin crisp during cooking.

Make marinade

In a large bowl combine 3 tbs olive oil, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, lemon zest and lemon juice. Whisk briefly until combined.

Marinate chicken

Add the chicken thighs to the bowl and rub the marinade under the skin and over the exterior so each piece is evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed after 10–15 minutes at room temperature.

Preheat

Preheat oven to 200°C (400°F). Place an ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat while the oven preheats.

Sear skin-side down

When the skillet is hot, add a thin drizzle (about 1 tbs) of olive oil. Place the thighs skin-side down in a single layer, pressing gently so the skin makes full contact. Sear without moving for 5–7 minutes until the skin is deeply golden and crisp. Reduce heat if the skin is burning.

Flip and transfer

Flip the thighs so they're skin-side up. Spoon any pan juices and remaining marinade over the top. Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until the internal temperature reaches 74°C (165°F) when measured at the thickest part without touching bone.

Rest

Remove skillet from oven and transfer thighs to a plate. Tent loosely with foil and rest for 5–8 minutes so juices redistribute.

While the chicken rests, place the skillet back on the stovetop over medium heat. Add 2 tbs butter and let it melt, scraping up browned bits from the bottom with a wooden spoon. Pour in 3 tbs chicken stock and 1 tsp honey, stirring and simmering 1–2 minutes until slightly reduced. Taste and adjust seasoning with a pinch of salt and pepper. Stir in chopped parsley off heat.

Return the chicken to the skillet or plate, spoon the pan sauce over the thighs, and garnish with lemon wedges and extra parsley. Serve immediately.