Pan Roasted Chicken Thighs With Garlic & Herbs
These pan roasted chicken thighs are tender, juicy & have the crispiest skin! We're cooking these in butter, garlic & herbs for extra flavour.
Servings: 4 Servings
Equipment
- 12" Skillet/Frying Pan
- Digital Food Probe
Ingredients
- 8 Bone In Chicken Thighs (See Notes)
- 1 tbsp Vegetable Oil
- 50 g Unsalted Butter
- 4 Garlic Cloves
- 5 Sprigs Rosemary
- 5 Sprigs Thyme
Instructions
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- Place the chicken thighs onto a plate/tray, skin side up. Pat the skin dry with kitchen paper then season lightly with table salt.
- Set a large skillet/frying pan over a medium heat , drizzle in a tbsp of veg oil then leave to heat up for a couple of minutes.Make sure to use an oven proof frying pan!
- Place the chicken thighs into the pan, skin side down then let them cook undisturbed for 5-10 minutes, until the skin is crisp & golden.
- In the meantime, crush the garlic cloves with the side of a chef's knife. Don't worry about peeling them!
- Next, add the butter, garlic, rosemary & thyme into the pan. Once the butter has melted, season the top of the chicken with salt & pepper then flip over.
- Transfer the pan to the preheated oven then roast the chicken until it reaches an internal temperature of 75°c/167°f. This will take roughly 6-8 minutes.
- Once cooked, let the chicken rest for a few minutes then baste with the garlic & herb butter then serve.
Notes
1. To Cook In An Aga - Use the boiling plate to sear the chicken skin then cook in the roasting oven, on the bottom set of runners.
2. Chicken Thighs - We're using bone in chicken thighs, as they are more flavourful but boneless ones will work as well. Keep in mind that boneless chicken thighs will take less time to cook through.
3. Frying Pan - To cook 8 chicken thighs at the same time, you'll need to use a large frying pan/skillet. Make sure to use one that can go in the oven!
4. Leftovers - Leftover chicken thighs should be stored in the fridge & are best eaten within a couple of days. I'd recommend serving them cold. However they can be roasted in an oven set to 180°c/356°f, until they reach an internal temperature of 75°c/167°f.