Savory, rich chicken thighs transform alongside aromatic herbs and blackberries.
Pan-Roasted Chicken Thighs w/ Blackberries & Thyme
4 bone-in, skin-on chicken thighs
Sea salt and black pepper
1 tablespoon preferred high-heat oil
1 cup frozen blackberries, thawed
2 tablespoons butter
1 garlic clove, peeled and smashed
6 sprigs fresh thyme
If time allows, generously salt and pepper chicken thighs several hours ahead of time and refrigerate, uncovered, on a rack over a sheet pan.
Preheat oven to 425℉.
In a large, heavy skillet (preferably cast iron), warm oil over medium-high heat. When oil shimmers, add chicken skin-side down and cook until well-browned, about 6-8 minutes. Flip thighs so the skin side is facing up. Add blackberries to skillet and place in oven. Roast until the internal temperature of chicken reaches 170℉, 15-20 minutes.
Remove skillet and spoon off excess fat. Push chicken thighs to one side of skillet and add butter, garlic, and thyme, tilting pan so 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 herb butter.