Description
I love the crunchy chicken skin and brown sugar pan sauce that comes out of this.
Ingredients
- 8 bone-in, skin-on chicken thighs
- salt and ground black pepper to taste
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ¼ cup packed brown sugar
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken
- skin-side down
- and sear until brown
- 2 to 3 minutes per side. Remove chicken to a plate.
- Melt remaining 1 tablespoon butter in the skillet
- stirring to loosen any browned bits on the bottom. Add garlic; cook and stir until fragrant
- about 30 seconds. Stir in brown sugar
- honey
- oregano
- thyme
- and basil until well combined. Turn off the heat and return chicken to the skillet
- skin-side down.
- Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear
- 25 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Drizzle pan sauce over chicken thighs when serving.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8