📝 About This Recipe
Experience the ultimate Paleo comfort food with these impeccably seared chicken thighs, featuring skin so crisp it crackles like parchment. This dish celebrates the marriage of rendered chicken fat, mellowed roasted garlic, and aromatic woody herbs for a profile that is both rustic and refined. It’s a masterclass in technique, proving that simple, clean ingredients can produce a restaurant-quality centerpiece without the need for grains or dairy.
🥗 Ingredients
The Poultry
- 4 large Chicken Thighs (bone-in, skin-on, at room temperature)
- 1 teaspoon Kosher Salt (more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics & Fat
- 10-12 pieces Garlic Cloves (peeled but left whole)
- 1 tablespoon Avocado Oil (or refined coconut oil for high-heat searing)
- 3 sprigs Fresh Rosemary
- 5 sprigs Fresh Thyme
- 1 tablespoon Ghee (optional, for basting at the end)
The Pan Sauce
- 1/4 cup Chicken Bone Broth (ensure it is Paleo-compliant)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the chicken thighs from the refrigerator 20 minutes before cooking to take the chill off; this ensures even cooking throughout.
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2
Use paper towels to pat the chicken thighs extremely dry on both sides. Moisture is the enemy of crispiness, so focus especially on the skin side.
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3
Season the chicken generously on both sides with kosher salt and freshly cracked black pepper.
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4
Place a large, heavy-bottomed cast-iron skillet over medium-high heat. Add the avocado oil and swirl to coat the pan.
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5
Once the oil is shimmering but not smoking, place the chicken thighs skin-side down in the skillet. You should hear a vigorous sizzle immediately.
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6
Reduce the heat to medium. Use a press or a second heavy pan to weigh down the chicken for the first 3 minutes; this ensures maximum skin-to-pan contact.
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7
Cook undisturbed for 12-15 minutes. Resist the urge to flip or move them. The skin is ready when it releases easily from the pan and is a deep, golden brown.
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8
While the chicken sears, scatter the whole garlic cloves and herb sprigs into the rendered fat surrounding the chicken.
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9
Flip the chicken thighs carefully. The skin should be rigid and crackly. The garlic cloves should be turning golden and soft.
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10
Add the ghee (if using) to the pan. Use a spoon to baste the hot, garlic-infused fat over the crispy skin for 2-3 minutes.
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11
Continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) near the bone.
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12
Transfer the chicken and the roasted garlic to a warm plate to rest. Leave the fat and juices in the skillet.
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13
Increase heat to medium-high and pour in the bone broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to release the 'fond' (browned bits).
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14
Simmer the liquid for 2 minutes until slightly reduced. Stir in the red pepper flakes and fresh parsley.
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15
Drizzle the light pan sauce around the chicken (not over the skin!) and serve immediately while the skin is at its peak crunch.
💡 Chef's Tips
For the crispiest skin possible, leave the chicken uncovered in the fridge overnight to air-dry the skin. Always start with a cold-to-medium pan if you have extra thick fat pads; this helps render the fat slowly without burning the surface. Do not crowd the pan; if the thighs are too close, they will steam rather than sear. Use two pans if necessary. If the garlic begins to brown too quickly, move the cloves so they sit on top of the chicken pieces rather than in the direct heat of the pan.
🍽️ Serving Suggestions
Serve alongside a bed of creamy cauliflower mash to soak up the garlic pan juices. Pair with roasted asparagus or sautéed broccolini finished with a squeeze of charred lemon. A crisp arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich chicken fat. For a drink pairing, try a sparkling mineral water with a splash of apple cider vinegar and fresh ginger.