Crispy Garlic Herb Cast Iron Chicken Thighs

• •2.5 lb chicken thighs, bone-in, skin-on
• •1.5 teaspoon kosher salt
• •1 teaspoon black pepper, freshly cracked
• •1 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.5 teaspoon smoked paprika
• •1 tablespoon olive oil
• •3 tablespoon unsalted butter
• •6 garlic cloves, lightly crushed and peeled
• •3 fresh rosemary sprigs
• •5 fresh thyme sprigs
• •2 tablespoon fresh flat-leaf parsley, finely chopped
• •1 lemon, cut into wedges

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Pat the chicken thighs thoroughly dry on all sides with paper towels. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

3. 3

   Season the chicken thighs evenly on both sides and under the loose edges of the skin with the spice mixture.

4. 4

   Heat the olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Place the chicken thighs skin-side down in the skillet, ensuring they are not overcrowded.

5. 5

   Cook undisturbed for 10 to 12 minutes over medium heat, allowing the fat to render slowly until the skin turns deep golden-brown and crisp.

6. 6

   Flip the chicken thighs skin-side up. Add the butter, crushed garlic cloves, rosemary sprigs, and thyme sprigs to the skillet around the chicken.

7. 7

   Tilted skillet slightly and spoon the foaming herb-infused butter over the top of the chicken skin for about 1 minute.

8. 8

   Transfer the cast iron skillet directly to the preheated oven and bake for 12 to 15 minutes, or until the thickest part of the thigh registers an internal temperature of 175°F to 180°F (79°C to 82°C).

9. 9

   Remove from the oven, baste once more with the pan juices, and let the chicken rest in the skillet for 5 minutes before garnishing with chopped parsley and serving with lemon wedges.

Chef's Tips

• 💡Ensure the chicken skin is completely dry before seasoning; excess surface moisture will cause the skin to steam rather than crisp.
• 💡Cooking bone-in chicken thighs to 175°F–180°F rather than the minimum 165°F allows the connective tissue and collagen to fully melt, yielding far more tender and succulent meat.
• 💡Avoid moving or flipping the thighs too early in the skillet; the skin will naturally release from the cast iron once a crisp crust has formed.