Luscious Chicken in Milk and Herb Butter

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown, then flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

4.Add the butter to the skillet and let it melt, stirring to combine with the onions and garlic. Then, add the thyme, rosemary, sage, and lemon zest, stirring to incorporate the herbs into the butter mixture.

5.Pour in the whole milk, stirring gently to combine all the ingredients. Bring the mixture to a gentle simmer.

6.Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the milk and herb sauce.

7.Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

8.Once cooked, remove the skillet from the oven and let it rest for a few minutes before serving. The sauce will thicken slightly as it cools.

9.Serve the chicken with the luscious milk and herb butter sauce spooned over the top, garnished with additional fresh herbs if desired.