THIS EASY PAN SEARED CHICKEN THIGHS RECIPE IS THE PERFECT WEEKNIGHT DINNER WHEN YOU ARE CRAVING THE CLASSICS. NO FUSS AND CROWD-PLEASING; WE CALL THAT A WIN. BONUS, THIS VERSION IS WHOLE30 APPROVED.
Contents
INGREDIENTS
- ▢4 TBSP CLARIFIED BUTTER, OR GHEE USE REGULAR BUTTER IF NOT ON WHOLE30
- ▢4 BONE-ON, SKIN ON CHICKEN THIGHS
- ▢DASH SALT
- ▢2 CLOVES GARLIC MINCED
- ▢1 HANDFUL FRESH HERBS SAGE, ROSEMARY, TARRAGON, ETC
INSTRUCTIONS
- Preheat the oven to 400 degrees.
- Preheat a large oven-safe skillet over medium-high heat.
- Peat the chicken dry and season liberally with salt and pepper.
- Swirl 2 tablespoons of clarified butter over the pan to coat when hot. Add some chopped herbs to the pan.
- Place the chicken in the pan, skin side down. You should hear a nice sear happening. Allow to cook, without wiggling, flipping, or touching the chicken for 5 to 7 minutes to allow the skin to get nice and crispy. Adjust heat as needed to not burn.
- Flip the chicken and toss in the minced garlic allowing it to become aromatic. Add the remaining clarified butter and baste the chicken. Toss some more fresh herbs on top and carefully transfer to the oven to finish cooking 8 to 10 minutes.
- Use an instant-read thermometer to check for a doneness temp of 165. If not at 165, allow the chicken to cook longer, as needed.
- Serve with fresh herbs on top. Season with salt and pepper as desired