Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp paprika

Instructions:

  1. Pat each chicken thigh aggressively dry with paper towels and season both sides generously with salt and pepper.
  2. In a small bowl, mash the softened butter, minced garlic, rosemary, thyme, parsley, and paprika into a uniform paste.
  3. Carefully lift the skin of each thigh and slide a teaspoon of the compound butter directly onto the meat, then rub the remaining butter over the skin.
  4. Preheat oven to 400°F (200°C) and place thighs skin-side up in a cast iron skillet or rimmed baking sheet, ensuring at least one inch of space between each piece.
  5. Roast for 35-45 minutes until the skin is deep mahogany brown and the internal temperature of the thickest part reaches 175°F (79°C).
  6. Transfer the chicken to a plate and let it rest for 5-10 minutes before serving to allow juices to redistribute.