Crispy Oven Baked Chicken
Juicy, crispy, buttery and bursting with flavor. Perfect chicken every time.
Ingredients
- 4 large chicken thighs bone-in, skin-on
- 1/2 cup olive oil
- 5 tbsp salted butter
- 5 whole garlic cloves peeled and crushed
- 6 sprigs rosemary
- 1/2 tsp each of salt and pepper
Instructions
- Preheat oven to 425 degrees. Using a cast iron skillet, heat most of the olive oil over medium-high heat on the stove.
- Meanwhile, sprinkle the tops of the chicken thighs with salt and pepper. Then place skin side down in the oil and let them fry for about 2-3 minutes until the skin is browning. Then flip them over and turn off the stove heat.
- Place a tbsp of butter on top of each piece of chicken and some in the middle. Spread the garlic cloves and 5 of the rosemary sprigs around the pan. Add any remaining oil. Transfer to oven and bake for about 45 minutes or until internal temp is 165 degrees. Basting at least once in the baking time. If I'm not too busy, I'll baste it twice.
- Remove from oven, let rest a minute. I like to serve with rice as it soaks up all the juice from the chicken and becomes really flavorful. Sprinkle with remaining rosemary.
Notes
If you're making a bigger batch for more people and need to use a Pyrex, you can work in batches frying the tops of the chicken. Then transfer to another dish for baking. Or, if you don't want to fry, you can omit the frying all together. Just make sure to baste it a couple times during the baking so the tops get a little crispy! Be sure to eat the garlic. It's really tasty after being roasted for so long!