Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 4 chicken thighs (skin-on, bone-in )
  • 1 teaspoon freshly minced garlic
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 tablespoons butter
  • 2 teaspoons freshly chopped parsley
  • 1 teaspoon fresh thyme leaves
  • salt and pepper to taste

Instruction

  • Preheat the oven to 450°F and line a baking sheet with foil and then top it with an oven-safe rack.
  • Mix up 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.
  • Pull the skin back from the chicken thighs and divide the seasoning evenly among the chicken thighs.
  • Heat a cast-iron skillet over mid-high heat.
  • Get it good and hot and then place the seasoned chicken thighs, skin-side down, into the dry skillet.
  • Sear the chicken, without moving, for 5-6 minutes until the skin gets nice and crispy. Once the skin is crispy you'll be able to easily lift the chicken from the pan without sticking.
  • Remove the chicken from the skillet and place skin-side up on the oven-safe rack.
  • Roast chicken in the oven for 30 minutes or until the thickest part of the chicken reaches 165° (make sure you don't touch bone when checking the temp).
  • While the chicken is roasting, prepare the pan sauce.
  • Using the same skillet, pour off all but 1 tablespoon of fat.
  • Add 1 teaspoon of freshly minced garlic to the skillet and cook for about 30 seconds over medium heat until the garlic starts to soften and smells great.
  • Add 1/4 cup white wine and scrape any browned bits off the bottom of the pan.
  • Allow the wine to reduce about 2 minutes and then add 1/4 cup chicken broth.
  • Stir to combine and cook another 2-3 minutes to reduce slightly.
  • Then add 2 tablespoons butter and melt into the sauce.
  • Add 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves and stir to combine.
  • Give it a taste and add salt and pepper as needed.
  • When the chicken is ready, place it back in the skillet and gently turn to coat with the sauce or you can spoon the sauce over the chicken when serving.
  • Enjoy!