Ingredients:

  • 1 kg bone-in, skin-on chicken thighs (approx. 4 to 6 pieces)
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 56g unsalted butter, softened
  • 15ml extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp smoked paprika
  • 1 large yellow onion, thickly sliced
  • 1 head garlic, halved crosswise
  • 120ml dry white wine or low-sodium chicken bone broth

Instructions:

  1. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, and smoked paprika. Mash until it forms a uniform thick paste.
  2. Pat the chicken thighs completely dry with paper towels. Loosen the skin with your finger and tuck approximately one teaspoon of the herb butter directly onto the meat under the skin.
  3. Rub the remaining herb butter paste over the exterior of the skin and season all sides of the chicken with fine sea salt and black pepper.
  4. Heat 15ml olive oil in your Dutch oven over medium high heat. Place the chicken skin side down. Sear for 5-7 minutes until the skin is golden brown and releases easily from the pan. Remove the chicken and set aside on a plate.
  5. In the same pot, add the thickly sliced yellow onion and the halved head of garlic (cut side down). Cook for 2 minutes until the onions begin to soften and the garlic faces are charred.
  6. Pour in the 120ml white wine or broth, using a wooden spoon to scrape up all the caramelized bits from the bottom. Place the chicken back in, skin side UP, sitting on top of the onions and garlic.
  7. Cover the pot with the lid and slide it into a preheated 400°F (200°C) oven. Bake for 30 minutes.
  8. Remove the lid for the final 10-15 minutes of cooking. Roast until the internal temperature hits 165°F and the skin looks crackly and vibrant.