Ingredients:

  • 1.5 lbs boneless skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Use paper towels to pat the chicken skin until it is completely dry to the touch.
  2. Generously apply salt and pepper to both sides of the chicken thighs, ensuring the skin side is well-coated.
  3. Place the thighs skin-side down in a cold cast iron skillet, then turn the heat to medium to allow fat to render slowly.
  4. Press the thighs down slightly with tongs and cook undisturbed for 8–12 minutes until the skin releases naturally and is mahogany-colored.
  5. Flip the thighs and immediately add the butter, smashed garlic, and fresh thyme to the pan.
  6. As the butter foams, spoon it over the crispy skin for 1–2 minutes.
  7. Transfer the skillet to a preheated oven at 400°F (200°C) for 5–8 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove from the pan and let rest on a wire rack for 5 minutes before serving.