Chicken Recipe

Pat dry and season

Pat the chicken thighs dry with paper towels (dry skin crisps better). Place them skin-side up on a tray. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil over each thigh, then evenly sprinkle and rub the seasoning mix over both sides of the thighs, pressing lightly so it adheres. Let rest at room temperature for 15–20 minutes (or refrigerate for up to 2 hours for deeper flavor).

Preheat the oven to 425°F (220°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Place chicken thighs skin-side down in a single layer, pressing gently so the skin contacts the pan. Cook without moving for 6–8 minutes until the skin is deeply golden-brown and releases easily. Flip the thighs and sear the flesh side 2 minutes. Transfer the skillet to the preheated oven and roast 15–20 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Remove skillet from oven and transfer chicken to a plate to rest 5–10 minutes.

Return the skillet to medium heat on the stove. If pan is very dry, add remaining 1 tablespoon olive oil. Add the minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Carefully pour in the white wine or 1/2 cup of the chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer 2–3 minutes to reduce by about half. Add the remaining chicken stock and simmer 3–5 minutes until slightly reduced.

Reduce heat to low and whisk in the unsalted butter one tablespoon at a time until the sauce is glossy. Stir in lemon juice and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the rested chicken to the skillet briefly to warm and coat the underside with sauce, or spoon sauce over plated chicken. Serve immediately with lemon wedges and rice or mashed potatoes, spooning extra sauce over the top.