Chicken Thighs Recipe

Prepare and marinate

Pat the 6 chicken thighs dry with paper towels. In a large bowl combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground cumin, 1.5 tsp kosher salt, 3/4 tsp black pepper and 1 tbsp honey. Whisk until blended. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat and sear

Preheat the oven to 425°F (220°C). Remove chicken from refrigerator 15 minutes before cooking to come toward room temperature. Place a large ovenproof skillet (cast iron recommended) over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp unsalted butter. When butter foams and oil shimmers, place thighs skin-side down in a single layer, pressing lightly to ensure contact. Sear without moving for 5–7 minutes until deep golden-brown and the skin releases easily.

Finish in oven

Flip the thighs so they sit skin-side up. Transfer the skillet to the preheated oven and roast for 15–20 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C). Cooking time varies with thigh size; check after 15 minutes. If you prefer crisper skin, broil for 1–2 minutes at the end, watching closely to prevent burning.

Rest

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

While the chicken rests, place the skillet back over medium heat. If there is more than 2 tbsp of fat, spoon off excess, leaving about 1 tbsp. Add 1 finely chopped shallot and sauté for 1–2 minutes until softened. Pour in 2 tbsp white wine (or extra stock) to deglaze, scraping browned bits from the pan. Add 3 tbsp chicken stock and simmer 2–3 minutes until slightly reduced. Stir in remaining juices from the resting chicken and 1 tbsp chopped fresh parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed. Spoon sauce over the thighs to serve.

Arrange the rested chicken thighs on a serving platter or plates. Spoon reserved pan sauce over and sprinkle with 1 tbsp chopped fresh parsley. Serve with lemon wedges alongside for squeezing over the chicken.