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Cast iron chicken thighs searing skin down – golden brown

Cast Iron Chicken Thighs

Juicy, crispy chicken thighs roasted in butter and herbs using a hot cast‑iron skillet. Author: [Your Name]
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Ingredients
  

  • - 4–6 bone‑in skin‑on chicken thighs (about 2 lb)
  • - 2–3 Tbsp butter
  • - 3–4 sprigs fresh thyme or rosemary
  • - 2 Tbsp onion powder
  • - 1 Tbsp garlic powder
  • - 1 Tbsp smoked paprika
  • - 2 tsp sea salt
  • - ½ tsp black pepper

Instructions
 

  • Mix onion powder, garlic powder, smoked paprika, salt & pepper.
  • Pat thighs dry; rub seasoning all over. Refrigerate 30 min.
  • Preheat oven to 450 °F with cast‑iron skillet inside for 10 min.
  • Carefully add butter & herbs to hot skillet.
  • Place thighs skin‑side down; roast 15 min.
  • Flip thighs skin‑side up; roast 15–20 min more (175 °F internal temp).
  • Rest 5 min. Serve with pan juices.

Notes

- Substitute ghee for butter to keep dairy‑free.
- Use chipotle powder for smoky heat.
- Leftovers re‑crisp at 400 °F for 8 min.