Description
Experience perfectly pan-seared chicken thighs, crispy-skinned and incredibly juicy, all without gluten or dairy. This recipe delivers maximum flavor and tenderness for an unforgettable meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp avocado oil (plus more for cooking)
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional: 1 tbsp tapioca flour for dredging
- Fresh parsley or rosemary for garnish
Instructions
- Step 1: Prepare the Chicken. Pat chicken thighs thoroughly dry with paper towels. In a medium bowl, combine 1 tbsp avocado oil, lemon juice, oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs and toss to coat evenly. For deeper flavor, marinate in the refrigerator for at least 30 minutes, or up to 4 hours. If using tapioca flour, lightly dust the chicken thighs all over after marinating.
- Step 2: Preheat and Sear. Preheat your oven to 375°F (190°C). Heat 1-2 tablespoons of avocado oil in a heavy-bottomed, oven-safe skillet (cast iron is ideal) over medium-high heat until shimmering. Carefully place chicken thighs skin-side down in the hot skillet, ensuring not to overcrowd the pan. Sear for 7-10 minutes, without moving, until the skin is deeply golden brown and crispy.
- Step 3: Finish in the Oven. Flip the chicken thighs so they are skin-side up. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.
- Step 4: Rest and Serve. Remove the skillet from the oven. Transfer the chicken to a cutting board, tent loosely with foil, and let rest for at least 5-10 minutes before serving. This allows the juices to redistribute, ensuring juicy and tender chicken. Garnish with fresh parsley or rosemary if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins