6 boneless skinless chicken thighs
40 cloves of garlic
1 handful of fresh thyme
½ cup olive oil + 2 Tbsp for searing
Salt and pepper TT
1. Pat dry thighs and generously season with salt and pepper.
2. To large cast-iron skillet on high heat, add olive oil. Once smoking, place chicken in, presentation side down. Sear for 5 minutes untouched.
3. Flip chicken over. Add in your garlic and thyme and pour in olive oil (make sure all garlic is coated)
4. Cover with foil and bake in a 375° oven for 15 minutes or until the thighs register at 185° F. (Cook for longer time if using bone in)
5. Remove chicken and allow to rest before slicing.
6. Spoon on caramelized garlic on and enjoy!
7. Tip: Once you remove you chicken, you can continue cooking the garlic on the stove top for even deeper caramelization.
8. Tip: sprinkle flakey salt over the caramelized garlic
6 boneless skinless chicken thighs
40 cloves of garlic
1 handful of fresh thyme
½ cup olive oil + 2 Tbsp for searing
Salt and pepper TT
1. Pat dry thighs and generously season with salt and pepper.
2. To large cast-iron skillet on high heat, add olive oil. Once smoking, place chicken in, presentation side down. Sear for 5 minutes untouched.
3. Flip chicken over. Add in your garlic and thyme and pour in olive oil (make sure all garlic is coated)
4. Cover with foil and bake in a 375° oven for 15 minutes or until the thighs register at 185° F. (Cook for longer time if using bone in)
5. Remove chicken and allow to rest before slicing.
6. Spoon on caramelized garlic on and enjoy!
7. Tip: Once you remove you chicken, you can continue cooking the garlic on the stove top for even deeper caramelization.
8. Tip: sprinkle flakey salt over the caramelized garlic