Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 1.5 kg / 3.3 lbs)
  • 15g (1 tbsp) Kosher salt
  • 5g (1 tsp) Cracked black pepper
  • 5g (1 tsp) Smoked paprika
  • 3g (1/2 tsp) Garlic powder
  • 2g (1/2 tsp) Dried oregano or thyme
  • 15ml (1 tbsp) High-smoke point oil (Avocado or Ghee)
  • 30g (2 tbsp) Unsalted butter
  • 4 garlic cloves, smashed
  • 3 sprigs fresh rosemary or thyme

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels. Let them sit uncovered in the fridge for 30 minutes if time allows to ensure the skin is ready to crisp.
  2. Combine the salt, pepper, smoked paprika, garlic powder, and dried herbs. Coat the thighs thoroughly with the spice blend, ensuring you get under the skin.
  3. Place the oil in a cold 12-inch cast iron skillet. Lay the chicken thighs skin-side down in the cold pan.
  4. Turn the heat to medium. Allow the fat to render slowly for about 15 minutes without moving the chicken until the skin is deep golden brown and crispy.
  5. Once the skin releases easily, flip the thighs and increase heat to medium.
  6. Add the butter, smashed garlic, and fresh herb sprigs to the pan. Tilt the skillet and spoon the foaming butter over the chicken skin (basting) for the final 10 minutes.
  7. Cook until the internal temperature reaches 74°C on an instant-read thermometer.