# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Brown Butter Garlic Sauce
04 - 4 tablespoons unsalted butter
05 - 6 cloves garlic, minced
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 tablespoon lemon juice
10 - 1/4 cup low-sodium chicken broth
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Method:
01 - Pat chicken thighs dry using paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
02 - Heat a large skillet over medium-high heat. Lay chicken thighs skin-side down and sear for 6 to 7 minutes until the skin is golden and crisp. Flip thighs and cook for an additional 5 minutes. Remove from the pan and set aside.
03 - Decrease heat to medium. Add unsalted butter to the same skillet and cook, swirling gently, until the butter foams and browns, emitting a nutty aroma, about 2 to 3 minutes.
04 - Add minced garlic, thyme, rosemary, and red pepper flakes if desired. Sauté for 1 minute, stirring constantly until fragrant.
05 - Pour in lemon juice and chicken broth. Stir well, scraping up any brown bits from the bottom to incorporate flavor.
06 - Return chicken thighs, skin-side up, to the skillet. Spoon some sauce over each thigh.
07 - Reduce the heat to low, cover, and let the chicken simmer for 12 to 15 minutes until fully cooked; internal temperature should reach 165°F.
08 - Uncover the skillet and let the sauce simmer for an additional 2 to 3 minutes to thicken, if desired.
09 - Garnish chicken with chopped parsley and serve with fresh lemon wedges.
