Rosemary Brown Butter Skillet Chicken Thighs
Faith Kennedy
4
15 minutes
35 minutes
453
American
Dinner, Entree, Main Meal
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 3 cloves garlic, smashed
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- Fresh rosemary, for serving
- Flaky sea salt, optional
Directions
Pat the chicken thighs completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat your Lancaster No. 8 Skillet over medium heat and add the olive oil. Once hot, place the chicken thighs skin-side down in the skillet.
Cook undisturbed for 7–9 minutes, until the skin is deeply golden and crisp. Flip the chicken and cook for another 5–7 minutes.
Reduce the heat to medium-low. Add the butter, rosemary, and smashed garlic to the skillet.
As the butter melts, spoon it over the chicken repeatedly. Continue cooking and basting for another 5–8 minutes, until the chicken reaches 165°F at the thickest part.
The butter should become golden brown and smell nutty and fragrant. Keep an eye on it so it doesn't burn.
Remove the skillet from the heat and squeeze the lemon juice over the chicken. Add the lemon zest and a little flaky sea salt, if desired.
Spoon the rosemary brown butter from the skillet over each chicken thigh before serving.
This chicken is especially good with roasted potatoes, crusty bread, mashed potatoes, or a simple green salad. Don't leave the brown butter behind, it's the best part.
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German Pancakes with Warm Berry Compote