The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!

So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. But then I used bone-in, skin-on chicken thighs for the very first time in this pan roasted lemon chicken and I was in heaven.

From the honey mustard  chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. It’s unbelievably juicy and yet you still have that amazing crust on top too.

And this sweet brown sugar, garlicky crust is to die for. I seriously wanted to guzzle it down. Or triple the sauce so I can serve it over everything and anything.  I’m actually bummed that I didn’t because there was absolutely no sauce leftover here. I licked the plate clean and a single drop wasn’t left at all!

 

INGREDIENTS

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup brown sugar, packed
• 1 tablespoon honey
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
• Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve chicken immediately, garnished with parsley, if desired.