Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 lemon, sliced into rounds
  • 2 sprigs fresh rosemary

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Pat the chicken thighs completely dry with paper towels. Rub the marinade generously under the skin and over the top of each thigh. Let sit for 10 minutes at room temperature.
  2. Preheat your oven to 400°F (200°C). Heat 1 tbsp of avocado oil in an oven-proof skillet over medium-high heat until it shimmers.
  3. Place chicken thighs skin-side down in the skillet. Press them down slightly with tongs to ensure maximum contact. Sear for 5–7 minutes without moving them, until the skin is a deep mahogany gold and releases easily from the pan.
  4. Flip the thighs over. Scatter the lemon slices and rosemary sprigs around the chicken in the pan. Transfer the skillet to the oven and roast for 20–25 minutes, or until the thickest part of the thigh reaches an internal temperature of 175°F (80°C).
  5. Remove the skillet from the oven. Transfer the chicken to a plate and let it rest for 5 minutes before serving.