Tender, juicy pan roasted chicken thighs smothered with savory herbs make for a delicious main course that is incredibly flavorful. And so easy to make!
6bone-inskin-on chicken thighs
1cupreduced sodium chicken stock
Trim any excess fat off of the chicken thighs, leaving the skin in tact.
Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.
Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.
Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.