We like to cook chicken breasts with the skin on because it helps keep the meat moist. We’ll let you decide whether to pluck off the skin before eating.
- 4 bone-in, skin-on chicken breasts (about 2½ lb.)
- 1 teaspoon fresh thyme leaves
- 1 small garlic clove, grated
- Kosher salt, freshly ground black pepper
- 2 teaspoons vegetable oil
Preheat oven to 425°. Loosen skin on each piece of chicken and rub thyme and garlic underneath it; season with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Place chicken skin side down in skillet and cook until golden brown, about 5 minutes. Turn chicken skin side up and transfer skillet to oven. Roast until an instant-read thermometer inserted in thickest part of breast registers 165°, 15–20 minutes.