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Pan Roasted Chicken Thighs

Pan Roasted Chicken Thighs with Thyme Garlic Butter


Pan Roasted Chicken Thighs with Thyme Garlic Butter is a drool worthy main dish for any weeknight dinner. The thighs are pan seared, oven-roasted to perfection then smothered with Thyme garlic Butter. Tender, juicy comfort food that can be on the table in less than 30 minutes.

Pan Roasted Chicken Thighs with Thyme Garlic Butter is a drool worthy main dish for any weeknight dinner. The thighs are pan seared, oven-roasted to perfection then smothered with Thyme garlic Butter. Tender, juicy comfort food that can be on the table in less than 30 minutes.

 

Two little words sum up chicken perfection for me: Chicken.Thighs. That’s right…give me a thigh (skin-on of course!) and I am a happy woman. I know all about the perils of eating fat-laden chicken skin but sometimes I don’t care. Give me that perfectly crispy skin, cooked in butter with a little kosher salt and I am good to go. It’s all about moderation – I just vow that the next 2 times I eat chicken it will be skinless and life should go on. And you really can’t beat the 30 minute cook time on these beauties…just enough time to throw together a salad and steam some veggies. Perfection!

Looking for more simple to make Chicken Recipes? Check my collection here:

 

Tips and Hints to make the best Pan Roasted Chicken Thighs with Thyme Garlic Butter recipe:

  • Start with quality meat – use organic chicken thighs if possible
  • Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season.  When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. The smell and color are just like fresh herbs You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores.

Pan Roasted Chicken Thighs

Essential Tools and Ingredients for making the Pan Roasted Chicken Thighs with Thyme Garlic Butter:

      • Cast Iron or other oven-safe skillet – I love my cast iron skillet. A well-seasoned cast iron skillet will develop a non-stick surface that can go safely from the stove top then right into the oven. There are few non-stick skillets that are oven safe, so I go for my cast iron every time!

    Pan Roasted Chicken Thighs

     

    Here is the handy printable recipe! Enjoy!

 

 

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Pan Roasted Chicken Thighs

Pan Roasted Chicken Thighs with Thyme Garlic Butter

  • Author: Christine
  • Prep Time: 3 minutes
  • Cook Time: 27 minutes
  • Total Time: 30 minutes
  • Yield: 6 thighs 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Description

Pan Roasted Chicken Thighs with Thyme Garlic Butter is a drool worthy main dish for any weeknight dinner. The thighs are pan seared, oven-roasted to perfection then smothered with Thyme garlic Butter. Tender, juicy comfort food that can be on the table in less than 30 minutes.


Scale

Ingredients

  • 6  bone-in, skin-on chicken thighs, about 2 pounds
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • salt and pepper to taste

For the Thyme Garlic Butter:

  • 1/2 cup unsalted butter (1 stick) softened
  • 1 teaspoon minced garlic, about 2 cloves
  • 2 tablespoons fresh chopped thyme
  • salt to taste

Instructions

  1. Make the Thyme garlic Butter first: In a small bowl, mix the stick of butter,garlic, thyme and salt(if using) until combined. Set aside.
  2. Preheat the oven to 475 degrees. Season the chicken with salt and pepper.
  3. Heat the oil over high heat in a 12 inch cast iron skillet or other oven-safe frying pan. As the oil is heating, add the butter to the skillet. The pan is ready when the oil is hot, but not smoking.
  4. Add the thighs to the skillet, skin side down. Cook for 2 minutes. Reduce the heat to medium high and continue cooking the chicken for about 10 more minutes. Move chicken around and rotate the pan so heat to the chicken is distributed evenly.
  5. Transfer the skillet to the preheated oven and continue cooking for 5 minutes more. Turn the chicken thighs over in the pan and continue cooking for an additional 10-13 minutes or until chicken is fully cooked. (165 degrees on an internal meat thermometer).
  6. Remove the chicken from the oven and let sit for a few minutes.
  7. Top each chicken thigh with a tablespoon of Thyme Garlic Butter before serving.


Notes

For flexibility and control, I use unsalted butter for all of my cooking.

I like the flavor of frying food in a mixture of oil and butter. If you prefer, the butter can be omitted.

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Let me know what you think of this  recipe in the comments below,  on Facebook  and Google + or find me on Instagram . Thanks so much for stopping by my blog today!

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