Garlic-Butter Chicken Thighs with Crispy Sage
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 tablespoonbutter
- 8 leavesfresh sage
- 6 clovesgarlic
- 1lemon
Method
- 01
Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, place chicken thighs skin-side down and cook for 12 minutes, until the skin is deep golden brown and renders fat. Transfer to a plate.
- 03
Pour off all but 1 tablespoon fat from the pan. Add 8 sage leaves and 6 garlic cloves (smashed), stirring for 30 seconds until fragrant.
- 04
Return chicken thighs skin-side up to the pan. Add 2 tablespoons butter in small pieces around the pan. Cook for 8 to 10 minutes, basting the chicken with the garlic-butter mixture, until an instant-read thermometer inserted into the thickest part reads 165°F.
- 05
Squeeze juice from 1 lemon over the chicken. Transfer to a serving plate and spoon all pan juices and crispy sage over top. Serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the sage and garlic. A small dash of hot sauce or finishing with fresh herbs like thyme or rosemary brightens the dish.
This recipe works best with bone-in, skin-on thighs for crispy skin and tender meat. If you prefer boneless breasts, reduce the skin-side-down time to 7 minutes and the basting time to 5 minutes, checking for 165°F at the thickest part.