Ingredients
6 bone-in, skin-on chicken thighs (or skinless for lower fat)
4 tablespoons unsalted butter (or ghee)
2 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 teaspoon grated lemon zest
Instructions
Pat chicken dry with paper towels and season with salt, pepper, and paprika
Heat olive oil in a large skillet over medium-high heat
Sear chicken skin-side down for 5-6 minutes until golden, flip and sear other side for 3 minutes
Add butter and garlic to the skillet, reduce heat to medium
Baste chicken with melted butter mixture for 5 minutes
Sprinkle fresh herbs and cook 3-5 more minutes until butter is fragrant
Transfer chicken to plate, rest 5 minutes before serving
Notes
For extra flavor, pat dry after searing to crisp skin
Substitute ghee for butter to prevent burning
Add vegetables like carrots or bell peppers during basting step
Store leftovers in air-tight containers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg