Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Season the chicken thighs with salt and pepper.
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chicken, skin-side down, and sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in brown sugar, honey, oregano, thyme, and basil. Mix well.
- Return the chicken to the skillet, coating with the garlic brown sugar sauce.
- Transfer the skillet to the oven and roast the chicken for 25-30 minutes, until the internal temperature reaches 175°F (80°C).
- Garnish with fresh parsley and serve immediately.
Notes
- Spicy Option: Add red pepper flakes or hot sauce for a spicy kick.
- Chicken Breasts: You can use boneless, skinless chicken breasts but adjust the cooking time to avoid overcooking.
- Herb Variation: Experiment with rosemary, thyme, or sage for a twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing & Roasting
- Cuisine: American
- Diet: Gluten Free
