Bone-in, skin-on chicken thighs get a browned, crispy exterior and a sweet pan sauce in this 40-minute recipe that serves eight. The method relies on a stovetop sear followed by a 400-degree F oven roast, with the sauce built in the same skillet.
The ingredient list is short: eight 5-ounce chicken thighs, salt and black pepper, 3 tablespoons unsalted butter (divided), 4 minced garlic cloves, ¼ cup packed brown sugar, 1 tablespoon honey, and ½ teaspoon each of dried oregano, thyme, and basil. Prep takes about 10 minutes; cooking takes 30.
Why the Two-Step Cooking Method Matters
After preheating the oven to 400 degrees F (200 degrees C), season the thighs with salt and pepper. 
Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Sear the chicken skin-side down until just browned, 2 to 3 minutes per side, then remove to a plate. 
Melt the remaining 1 tablespoon butter in the skillet, stirring to loosen browned bits. Add garlic and cook until fragrant, about 30 seconds. Stir in brown sugar, honey, oregano, thyme, and basil until combined. Turn off the heat and return the chicken to the skillet, skin-side down.
Roast until the chicken is no longer pink at the bone and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle the pan sauce over the thighs when serving.
Each serving provides 264 calories, 16 grams of fat, 10 grams of carbohydrates, and 19 grams of protein, according to the recipe's stated nutrition facts.
Editorial Notes