Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 6 large, bone-in chicken thighs, (or 8-10 small)
- 3-5 sprigs fresh thyme
- 3-5 sprigs fresh rosemary
- 1 lemon, (sliced into rounds)
- 1/2 teaspoon garlic powder
- salt and pepper
Instruction
- Preheat the oven to 450 degrees F. Set a 12- to 14-inch cast iron skillet on the stove top over medium-high heat. Add the olive oil.
- Pat the skin on the chicken thighs dry with paper towels. Sprinkle the thighs with garlic powder. Then sprinkle generously with salt and ground black pepper.
- Once the oil is smoking hot, place the thighs in the skillet, skin side down. Sear for 5-7 minutes until the skin in golden-brown.
- Flip the chicken thighs over and add the fresh herb sprigs and the lemon slices.
- Place the entire skillet in the oven and roast for 15-18 minutes. Serve warm.
