Crispy Pan Roasted Mint Chicken

Instructions:

1. Pat the chicken thighs bone-dry using paper towels to ensure maximum crispiness.
2. Rub kosher salt and cracked black pepper generously into the skin and underside of the meat.
3. Heat avocado oil in a 12-inch cast-iron skillet over medium-high heat until the oil shimmers and begins to smoke.
4. Place chicken skin-side down, pressing firmly for 30 seconds. Cook undisturbed for 7–9 minutes until mahogany-colored, then flip and sear the bottom for 2 minutes.
5. Transfer the skillet into a preheated oven at 400°F (200°C) and roast for 10 minutes.
6. Remove the pan from the oven and add butter, smashed garlic, chopped mint, and oregano into the pan juices.
7. Use a spoon to baste the bubbling mint butter over the chicken repeatedly for 2 minutes.
8. Return the skillet to the oven for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
9. Transfer chicken to a plate and pour the remaining pan juices over the top. Let the meat rest for 5–10 minutes before serving.