Garlic-Brown Sugar Chicken Thighs

Recipe View Preheat your oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Pat the chicken thighs dry with paper towels. This will help achieve extra crispy skin. Season generously with salt and pepper.

Recipe View In a large, oven-safe skillet (cast iron works beautifully), melt 2 tablespoons of butter over medium-high heat. Once the butter is shimmering, carefully place the chicken thighs, skin-side down, in the skillet. Sear for 5-7 minutes, or until the skin is deeply golden brown and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside on a plate.

Recipe View Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet, scraping up any browned bits from the bottom. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Recipe View Stir in the brown sugar, honey, oregano, thyme, and basil. Cook for 1 minute, stirring constantly, until the brown sugar has dissolved and the sauce is smooth.

Recipe View Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.

Recipe View Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F (74 degrees C) when measured with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.

Recipe View Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Recipe View Spoon the pan sauce generously over the chicken thighs before serving. Serve with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.