Mold Detox Friendly Crispy Pan-Seared Chicken Thighs with Garlic
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 1 tsp kosher salt
- 2 tbsp olive oil
- 8 garlic cloves, lightly smashed and peeled
- 6 sprigs fresh thyme
- 2 tbsp unsalted butter
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the kosher salt, including under the skin where possible.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer and sear undisturbed for 8–10 minutes, until the skin is deep golden and releases cleanly from the pan without sticking.
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