Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 1 tbsp grass-fed butter
  • 0.5 fresh lemon, juiced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat chicken thighs extremely dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
  2. Heat avocado oil in a large cast-iron skillet over medium-high heat. Place thighs smooth-side down and sear undisturbed for 6–7 minutes until a deep golden crust forms.
  3. Flip the chicken and reduce heat to medium. Add butter, garlic, rosemary, thyme, and red pepper flakes to the pan. Tilt the pan and spoon the foaming herb butter over the chicken for 4–5 minutes.
  4. Cook until internal temperature reaches 175°F (79°C). Remove from heat, drizzle with lemon juice, and garnish with parsley before serving.