Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F. This high temperature is key for achieving that crispy skin on the chicken.
- Set a 12 to 14-inch cast iron skillet on the stovetop over medium-high heat. Allow it to warm up before adding any ingredients.
- Add the olive oil to the skillet. You want to heat it until it shimmers and is smoking hot, which is perfect for searing.
- While the oil is heating, pat the skin on the chicken thighs dry with paper towels. This step is crucial for crispiness.
- Once they are dry, sprinkle the thighs with garlic powder, ensuring they are well-coated.
- Generously season the thighs with salt and ground black pepper to enhance the flavors.
- Carefully place the thighs in the hot skillet, skin side down. Sear them for approximately 5 to 7 minutes. Look for a golden-brown color on the skin before flipping.
- After they’re nicely seared, flip the chicken thighs over. Now it’s time to add the fresh herb sprigs of thyme and rosemary, along with the lemon slices.
- Transfer the entire skillet into your preheated oven. Roast the chicken for about 15 to 18 minutes, or until the internal temperature reaches 165 degrees F.
- Once done, remove the skillet from the oven. Let the chicken rest for a few minutes before serving warm. This helps keep it juicy!
Notes
When storing leftovers, be sure to keep them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months!