Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 2 sprigs fresh thyme
  • 1/4 cup chicken broth
  • 1 tbsp fresh lemon juice

Instructions:

  1. Use paper towels to pat the chicken thighs bone-dry to ensure a crispy crust.
  2. Rub the salt, pepper, garlic powder, and paprika evenly over all sides of the chicken, ensuring the skin is well-coated.
  3. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place thighs skin-side down.
  4. Press down lightly with tongs for 30 seconds to ensure full skin contact. Leave undisturbed for 7–9 minutes until the skin releases naturally and is deep mahogany gold.
  5. Flip the thighs and immediately transfer the skillet to a preheated oven at 400°F (200°C).
  6. Roast for 10–12 minutes. Remove when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  7. Remove chicken to a plate. In the same skillet, deglaze the pan with butter, sliced garlic, thyme, chicken broth, and lemon juice to create a pan sauce.