Pan-Seared Chicken Thighs with Rosemary and Olive Oil

Name: Pan-Seared Chicken Thighs with Rosemary and Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on (about 1.5 lbs) Chicken thighs; 2 tbsp Olive oil; 1 tsp, chopped Rosemary; 2 cloves, minced Garlic; 1/2 tsp Salt; 1/4 tsp Black pepper

Crisp-skinned chicken thighs infused with rosemary and garlic, finished with a drizzle of herb-flecked olive oil.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on (about 1.5 lbs) Chicken thighs
2 tbsp Olive oil
1 tsp, chopped Rosemary
2 cloves, minced Garlic
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place chicken thighs skin-side down in skillet and cook undisturbed for 10-12 minutes until skin is golden brown and crispy.
Step 4: Flip chicken and add 1 tsp chopped rosemary and 2 minced garlic cloves to skillet. Cook for 8-10 minutes more, turning occasionally, until internal temperature reaches 165°F (74°C).
Step 5: Remove chicken from skillet and let rest for 5 minutes before serving to retain juices.