Description
Perfect for Spring with fresh herbs, tender chicken and pan juice and butter sauce. Don’t forget the garlic too!
Ingredients
Scale
- 8 bone-in skin on chicken thighs
- salt and pepper
- 1 garlic bulb, cut in half (or 3 garlic cloves, peeled and smashed)
- 2–3 tablespoons salted butter, room temperature
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 10 large fresh basil leaves, chopped, more for garnish
- 1 cup grated high quality parmesan cheese
Instructions
- Heat a large Dutch oven over high heat.
- Salt and pepper both sides of the chicken thighs.
- When the pan is hot, add the thighs in skin side down. Settle them all into the pan, so that most of the skin side is touching the pan. Add in the garlic bulb, cut side down. Let the chicken cook without touching it or flipping them for at least 6 minutes. Check with tongs – if the skin is crispy brown and releases from the pan, then flip them.
- Turn the heat to medium and cook for another 6-10 minutes – or until the chicken is cooked through but not over done.
- Combine the butter, thyme, oregano and basil in a small bowl, along with a pinch of salt and pepper. When the chicken is cooked, spread the herb butter on the top of each thigh.
- Top with the grated Parmesan cheese and serve with a spoonful of the pan sauce and a garlic clove or two.
Notes
I served this with buttery rice and roasted carrots. A simple salad or pasta would be great as well.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner