Rosemary Brown Butter Skillet Chicken Thighs

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.