Pan-Roasted Chicken in Herb Butter Sauce

Ingredients

• 1/2 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 4 skin-on, bone-in Chicken Thighs
• 1 teaspoon of freshly minced garlic
• Add 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tablespoons butter
• 2 teaspoons freshly chopped parsley
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Directions

1. Set the oven to 450°F. Cover a baking sheet with foil, then set an oven-safe rack on top.
2. In a small bowl, combine kosher salt measuring 1/2 tablespoon with 1 teaspoon freshly ground black pepper and 1 teaspoon garlic powder. Loosen the skin from the chicken breasts, then distribute the seasoning evenly over the chicken thighs.
3. Warm a cast-iron skillet over mid-high heat until it is thoroughly hot. Arrange the seasoned chicken thighs in the ungreased pan with the skin facing down. Leave them alone to sear for 5-6 minutes, until the skin is crisp and browned. Once it has crisped properly, the chicken should come away from the pan without tearing.
4. Transfer the chicken out of the skillet and set it on the prepared rack with the skin facing up. Roast for 30 minutes, or until the thickest area of the chicken registers 165°; be careful not to touch the bone with the thermometer.
5. As the chicken cooks, make the sauce in the same skillet. Pour away the drippings, leaving 1 tablespoon of fat in the pan. Add 1 teaspoon of freshly minced garlic and cook over medium heat for about 30 seconds, just until it begins to soften and turn fragrant.
6. Pour in 1/4 cup white wine, scraping the bottom of the skillet to loosen the browned bits. Let the wine cook down for about 2 minutes, then stir in 1/4 cup chicken broth. Cook for another 2-3 minutes, until the sauce reduces a little.
7. Add 2 tablespoons butter and stir until it melts into the sauce. Mix in 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves. Taste, then season with salt and pepper as needed.
8. When the chicken is done, return it to the skillet and turn it gently in the sauce, or spoon the sauce over the chicken as you serve it.