Garlic Butter Chicken Thighs

Instructions

1. 1Pat the chicken thighs completely dry with paper towel and season generously on both sides with salt and pepper. Dry skin is the secret to a crisp, golden crust.
2. 2Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and sear undisturbed for 6-7 minutes until deeply golden.
3. 3Flip the thighs and cook for another 3 minutes. Transfer to a plate and pour off all but a thin film of fat.
4. 4Reduce the heat to medium and add the butter. Once it foams, stir in the garlic and thyme and cook for 60 seconds until fragrant but not browned.
5. 5Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
6. 6Return the thighs to the pan skin-side up, spooning the butter sauce over each one. Transfer to a 200C / 400F oven for 12-15 minutes until the internal temperature reaches 75C / 165F.
7. 7Rest for 5 minutes, then scatter with fresh parsley and spoon the pan sauce over the top before serving.