Baked Chicken Thighs

1.Preheat your oven to 375°F (190°C).

2.Pat the chicken thighs dry with paper towels. Coat with Olive Oil on both sides.

3.In a small bowl, mix together the onion powder, garlic powder, parsley, thyme, creole seasoning, paprika.

4.Rub the spice mixture all over the chicken thighs, ensuring they are well coated.

5.In a large oven-safe skillet, heat the Avocado oil over medium-high heat.

6.Add the fresh rosemary sprigs to the skillet, allowing them to infuse the oil with their aroma.

7.Add the chicken thighs skin-side down and sear for about 3-5 minutes, or until the skin is golden brown and crispy, letting the rosemary infuse the chicken.

8.Flip the chicken thighs and cook for an additional 3 minutes on the other side.

9.In a separate bowl, mix garlic, butter and lemon juice. Drizzle over the chicken thighs, distribute evenly.

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

11.Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

12.Spoon the rosemary-infused garlic butter over the chicken thighs and serve hot, garnished with additional lemon slices if desired. Enjoy!