Satisfy your dinner guests with this robust and earthy thyme and berry-roasted poultry main course.
Prep time: 10 minutes. Cook time: 20-30 minutes. Total time: 40 minutes.
- 4 bone-in, skin-on chicken thighs
- Sea salt and black pepper
- 1 tablespoon preferred high-heat oil
- 1 cup blackberries
- 2 tablespoons butter
- 1 garlic clove, peeled and smashed
- 6 sprigs fresh thyme
- If time allows, generously salt and pepper the chicken thighs several hours ahead of time and refrigerate, uncovered, on a rack over a sheet pan.
- Preheat oven to 425˚F.
- In a large, heavy skillet (preferably cast iron), warm oil over medium-high heat. When oil shimmers, add chicken skin-side down and allow to cook, undisturbed, until well-browned, about 6-8 minutes. Flip thighs so the skin side is facing up. Add blackberries to the skillet and place in the oven. Roast until the internal temperature of chicken reaches 170˚F, about 15-20 minutes.
- Remove skillet and spoon off excess fat. Push chicken thighs to one side of the skillet. Add butter, garlic, and thyme to the hot skillet, tilting the pan so the butter pools in one corner. Use a spoon to baste the chicken with herb butter several times. Remove chicken to a plate, and drizzle with additional herb butter.