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Herbes de Provence Chicken Thighs, Crisped

Herbes de Provence Chicken Thighs

A simple recipe for juicy, tender cast iron chicken thighs, seasoned with Herbes de Provence.
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Cook Time 25 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 520 kcal

Equipment

  • Seasoned Cast Iron Skillet, or:
  • Enameled Cast Iron Skillet
  • Oven
  • Tongs
  • Instant-Read Thermometer
  • Cutting Glove (for optional step)
  • Short Filet Knife (for optional step)

Ingredients
  

  • 4 - 6 Chicken Thighs, Skin-On (optional: debone them yourself)
  • 2 - 3 tbsp Herbes de Provence
  • Salt & Pepper (to taste)
  • Cooking Oil (I just eyeball the amount)
  • ~2 tbsp Butter

Instructions
 

  • Preheat oven to 450°F (232°C).
  • Pat chicken thighs completely dry to help them crisp up during cooking. Optional: Debone the chicken thighs by tracing along the bones with the tip of a filet knife until you can pull them out (there should be two per thigh).
  • Lightly oil a heated cast iron skillet, then melt about 2 tablespoons of butter.  Tilt the skillet around to coat the entire bottom.
  • Sprinkle 2 to 3 tablespoons of Herbes de Provence into the butter/oil mixture, then place chicken thighs into skillet skin-side down.  Cook for about 5 minutes or until the skin is golden-brown.  If you wish, sprinkle more herbes, salt, and pepper on the bottom of the thighs.
  • Place the skillet in the preheated oven for 10minutes.
  • Take skillet out and flip the chicken thighs so the skin is now facing up.  Sprinkle more herbes on top if you feel it needs it, then place skillet back in oven for another 10 minutes.
  • Take skillet out of oven and check to make sure the internal temperature of the chicken is at least 165°F (74°C).
  • Let chicken rest for 5 to 10 minutes before serving with your favorite sides.