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1
In a bowl, mix together rosemary, garlic, lemon zest, red chili flakes, salt, pepper and olive oil.
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2
Place the chicken in a large shallow dish or gallon-sized resealable bags.
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3
Pour the herb mixture over the chicken and turn to coat well.
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4
Cover and refrigerate 68 hours, or preferably overnight.
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5
Remove chicken from refrigerator about 30 minutes before cooking.
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6
Preheat oven to 450 degrees F.
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7
Heat vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat.
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8
When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade.
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9
Carefully lay each piece into skillet, skin side down.
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10
Allow skin to crisp and become golden brown, about 57 minutes.
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11
Once browned, turn each chicken thigh over.
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12
Since a good amount of fat would have rendered out of chicken, carefully spoon out and discard.
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13
Transfer skillet to oven.
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14
Roast the chicken for 1015 minutes, depending on size.
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15
If pierced with tip of a knife, juices should run clear, or use a thermometer and roast until internal temperature reaches 160165 degrees F.
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16
Pull skillet from oven and transfer chicken to a plate.
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17
Cover with foil.
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18
Return skillet to stove and over medium-high heat, pour in chicken stock and white wine.
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19
Use a wooden spoon and scrape bottom of skillet to release all brown bits.
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20
Allow liquids to come to a boil and reduce for 23 minutes.
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21
Stir in butter (optional).
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22
Adjust seasoning with additional kosher salt or pepper as needed.
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23
Place chicken back into the skillet and serve.
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24
Alternatively, you can spoon pan sauce over chicken thighs and serve.
