Experience the irresistible crunch of these cast iron chicken thighs, coated in a vibrant spice blend. Pan-seared and then oven-baked in a luscious buttery sauce with minced onion and garlic, they’re finished with a sprinkle of fresh chives for a dish that’s both impressive and delectable.
Ingredients:
2 tablespoons fresh minced chives
1.5 lbs. bone-in chicken thighs, ~4 thighs
½ tablespoon garlic powder
1 teaspoon coarse kosher salt
1 teaspoon light brown sugar
½ teaspoon ground black pepper
2 teaspoons ground paprika
2 tablespoons avocado oil
3 tablespoons unsalted butter
¼ medium white onion, minced
4 cloves garlic
⅓ cup chicken broth
Instructions:
Preheat the oven to 400ºF.
Pat the chicken thighs dry with a paper towel and mix the dry rub. Add the garlic powder, salt, sugar, pepper, and paprika into a small dish and mix to combine. Season the chicken thighs with a dry rub on both sides. Pat the dry rub into the chicken and set aside to rest for 10 minutes.
Heat avocado oil in a 10 or 12-inch cast iron skillet over high heat. When the oil is hot, add the chicken thighs skin-side-down to the skillet.* Cook the chicken thighs for 6-7 minutes, jostling them with tongs a few times to be sure the skin isn’t sticking to the pan.
Flip the chicken and sear for 2 minutes (the chicken will not be fully cooked). Remove the chicken from the pan and remove the pan from the heat.
Leave the chicken drippings in the pan. Turn the heat to medium/low and add the butter. When the butter is melted, add the onion to the pan and saute for 2-3 minutes. Add the garlic and saute for 1 more minute.
Deglaze the pan with the chicken broth and stir all of the ingredients together.
Transfer the chicken back into the pan and place the pan into the oven.
Bake the chicken for 10-15 minutes or until the internal temperature reaches 165ºF.
Remove the chicken from the oven and turn the chicken a few times in the sauce or spoon the sauce on top of the chicken thighs.
Garnish the chicken with the fresh chives and serve.
Nutrition:
Calories: 529 kcal, Carbohydrates: 5 g, Protein: 28 g, Fat: 44 g, Fiber: 1 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
