Garlic Butter N Herb Chicken Thighs
Golden crispy skin with rich and tender meat. Garlic butter basted, garnished with dill and parsley.
Large Cast Iron Skillet
- 5 whole chicken thighs patted dry
- cooking oil
- Purely Seasoning Original
- 4 tbsp butter unsalted
- 5 cloves garlic crushed or minced
- 1 handful parsley chopped
- 1 handful dill stems removed
Preheat oven to 400º F.
Heat cast iron skillet over medium heat, drizzle with oil.
Pat dry chicken and generously coat all sides with seasoning.
Place thighs skin side down on the skillet to brown. This should take a few minutes. Once golden and crispy flip them over.
Then add the butter and garlic to the pan. Gently mix with a spoon. Once melted, baste the chicken with the juice.
After basting, place the skillet in the oven on the middle rack at 400° F for about 25-30 min or until you reach 165° F internal for the chicken.
Finally garnish with fresh chopped parsley and dill or any other herbs you like.
Serve with your favorite sides.