Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the chicken thighs bone-dry using paper towels to ensure maximum skin crispiness.
  2. Rub avocado oil over the skin, then season evenly with kosher salt, black pepper, and smoked paprika, pressing the spices into the skin.
  3. Heat a cast iron skillet over medium-high heat until the oil shimmers.
  4. Place chicken thighs skin-side down, pressing firmly for 30 seconds.
  5. Sear for 5-7 minutes without moving the meat until the skin is deep golden brown and releases easily from the pan.
  6. Flip the thighs and immediately transfer the skillet to a preheated oven at 400°F (200°C).
  7. During the final 5 minutes of roasting, add butter, smashed garlic, and thyme to the pan and spoon the foaming butter over the chicken skin.
  8. Remove the chicken from the oven when the internal temperature reaches 165°F (74°C).