Garlic-Parmesan Butter-Basted Chicken Thighs

Ingredients

• •4 bone-in, skin-on chicken thighs, room temperature
• •1.5 teaspoons kosher salt
• •1 teaspoon freshly cracked black pepper
• •1 tablespoon avocado oil
• •4 tablespoons unsalted grass-fed butter
• •5 cloves garlic, smashed and peeled
• •4 sprigs fresh thyme
• •2 sprigs fresh rosemary
• •1/3 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. 1Thoroughly pat the chicken thighs dry with paper towels; moisture is the enemy of crispy skin. Season both sides generously with kosher salt and black pepper.
2. 2Place a large cast-iron skillet over medium-high heat and add the avocado oil. Once the oil begins to shimmer, place the chicken thighs in the pan, skin-side down.
3. 3Sear the chicken undisturbed for 8 to 10 minutes. Use a weight or press down occasionally with a spatula to ensure the skin makes full contact with the pan until it is deep golden brown and crispy.
4. 4Flip the chicken thighs over. Lower the heat to medium and cook for an additional 5 minutes.
5. 5Add the butter, smashed garlic cloves, thyme, and rosemary to the pan. Once the butter melts and begins to foam, tilt the skillet slightly.
6. 6Using a large spoon, continuously baste the chicken with the hot, aromatic garlic butter for about 3 to 4 minutes, focusing on the skin side to infuse flavor while keeping it crisp.
7. 7Check the internal temperature with a meat thermometer; remove from heat once it reaches 165 degrees Fahrenheit.
8. 8While the chicken is still in the warm pan, sprinkle the freshly grated parmesan cheese directly onto the thighs. The residual heat will melt the cheese into the butter crust.
9. 9Transfer the chicken to a warm plate and let it rest for 5 minutes. Drizzle any remaining garlic butter from the pan over the top before serving.