I love this recipe for when packs of Bone-in Skin-on chicken thighs are buy-one-get-one-free.

  • 8 chicken thighs, bone-in, skin-on
  • 1 TBSP smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 TBSP unsalted grass-fed butter, separated into 2 TBSP and 1 TBSP
  • 3 minced cloves of garlic
  • 1 cup of gluten-free chicken broth
  • 1/2 cup organic heavy whipping cream
  • 1/4 cup grated Parmesan
  • Juice of a lemon or 3 TBSP lemon juice
  • 1 tsp dried thyme
  1. Preheat oven to 400 F
  2. Coat the chickens with the paprika, salt, and pepper
  3. In a large oven-proof skillet, heat 2 TBSP of the butter. (If you don’t have an over-proof skillet large enough, just use any skillet and then transfer everything to a large baking dish at the end to bake.)
  4. Once melted add the chicken thighs, skin side down first, and sear 2-3 minutes per side. Remove chicken and set aside. You can drain the excess fat from the skillet if you want.
  5. Melt the last TBSP butter in the same skillet. Add garlic and cook for 2 minutes. Then stir in broth, cream, Parmesan, lemon juice, and thyme. Bring to a boil then turn off heat.
  6. Return chicken to skillet. Place skillet in oven to roast the chicken, approx 25-30 minutes or until internal temperature is 165 F
  7. Serve and enjoy!

 

I took this recipe from DamnDelicious.net and modified it slightly. I would have used spinach like in the original recipe if I had any in the house, but it’s still good without it.