Perfect Pan-Seared Lemon-Herb Chicken Thighs

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Pat the chicken thighs thoroughly dry on all sides with paper towels. This is a crucial step for achieving crispy skin.
3. 3In a small bowl, combine the kosher salt, black pepper, lemon zest, chopped fresh rosemary, chopped fresh thyme, and minced garlic.
4. 4Rub the seasoning mixture generously all over the chicken thighs, including under the skin if desired, ensuring they are well coated.
5. 5Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until the oil is shimmering.
6. 6Carefully place the chicken thighs, skin-side down, in the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Cook undisturbed for 7-9 minutes, or until the skin is deep golden brown and perfectly crispy. Adjust heat to medium if the skin starts to brown too quickly.
7. 7Flip the chicken thighs to the other side. If needed, add the remaining 1 tablespoon of olive oil to the pan. Briefly sear for 1-2 minutes.
8. 8Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, avoiding the bone.
9. 9Remove the skillet from the oven. Transfer the chicken thighs to a plate or cutting board, tent loosely with aluminum foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist chicken.
10. 10Optional Pan Sauce: While the chicken rests, if desired, place the skillet back on the stovetop over medium heat. Add 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
11. 11Serve the perfectly cooked chicken thighs immediately, drizzled with the optional pan sauce and garnished with fresh chopped parsley, if using.

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