Ingredients

• 5–6 boneless chicken thighs
  (If using bone-in thighs, increase the cooking time as needed)
• Salt and ground black pepper, to taste
  
• 3 tablespoons unsalted butter, divided
  
• 5 cloves garlic, finely chopped or minced
  
• 5 tablespoons honey
  
• ½ teaspoon dried oregano
  
• ¼ teaspoon dried thyme
  
• ¼ teaspoon dried basil
  
• Fresh parsley, finely chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Rinse the chicken thighs and pat them completely dry. Season both sides with salt and black pepper according to your preference.
2. Sear the chicken. Place an oven-safe skillet over medium-high heat and melt 2 tablespoons of the butter. Add the chicken thighs and cook until nicely browned, about 2–3 minutes per side. Transfer the chicken to a plate, cover, and set aside.
3. Prepare the sauce. In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook, stirring constantly, until fragrant—about 1 minute. Remove the skillet from the heat and mix in the honey, oregano, thyme, and basil until the sauce is smooth.
4. Combine and coat. Return the chicken thighs to the skillet and turn them so each piece is evenly coated with the honey garlic sauce.
5. Bake. Transfer the skillet to the oven and bake until the chicken is fully cooked and no longer pink inside, about 20–25 minutes. Flip the chicken once halfway through baking. The internal temperature should reach 165°F (74°C).
6. Finish and serve. Sprinkle with chopped parsley before serving. Enjoy hot.