Ingredients
Equipment
Method
- Season the chicken thighs generously with salt and pepper and refrigerate uncovered for a few hours.
- Preheat the oven to 425°F (220°C) and heat oil in a cast-iron skillet over medium-high heat.
- Place chicken thighs skin-side down in the skillet and sear for 6–8 minutes until golden brown.
- Flip the chicken thighs and scatter blackberries around them in the skillet.
- Roast in the oven for 15–20 minutes until chicken reaches an internal temperature of 170°F (77°C).
- Remove from the oven, drain excess fat, add butter, crushed garlic, and thyme, and spoon the mixture over the chicken.
- Let rest for a few minutes before plating and serving.
Nutrition
Calories: 360kcalCarbohydrates: 8gProtein: 25gFat: 24gSaturated Fat: 8gCholesterol: 100mgSodium: 350mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 12mgCalcium: 20mgIron: 2mg
Notes
This dish pairs nicely with roasted potatoes or a green salad. Variations include swapping blackberries for raspberries or blueberries or using olive oil instead of butter for a dairy-free option. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. Always pat your chicken dry before seasoning for the crispiest skin, and allow resting time after cooking for the best texture and flavor. Enjoy this easy yet impressive meal!
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