If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone…
YOU WILL NEED
2 boneless skin-on chicken breasts (6 to 8 ounces each)
Salt and fresh ground black pepper
1 tablespoon neutral oil, like grape seed or canola
2 tablespoons butter
Handful fresh thyme sprigs
Half of a lemon, for serving
DIRECTIONS
Heat the oven to 400 degrees F.
Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat.
Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times.
