Garlic Shallot Butter Chicken

STEP 1: SEASON. Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, place the chicken on a wire rack and refrigerate uncovered overnight to let the skin dry out.

STEP 2: SEAR SKIN-SIDE. Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp.

STEP 3: FINISH COOKING. Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F. Transfer chicken to a plate and loosely tent with foil.

STEP 4: SAUCE. Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme.

STEP 5: BASTE. Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat.

STEP 6: SERVE. Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color.