Ingredients

• 1/4 cup butter, divided
• 8 chicken thighs
• 4 garlic cloves, minced
• 1/4 cup brown sugar
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Season the chicken thighs with salt and pepper to taste. In a large oven-safe skillet, melt half of the butter over medium-high heat. Add the chicken to the skillet, skin side down. Cook until the chicken is golden and releases easily from the pan, about 3 to 4 minutes. Flip the chicken and continue to cook until the remaining side is golden and releases easily from the skillet. Remove the chicken from the skillet and set it aside.
Add the remaining butter to the skillet and stir in the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the brown sugar, oregano, thyme, and basil. Cook, stirring, until the brown sugar has completely dissolved. Return the chicken to the skillet, flipping it in the sauce to evenly coat. Arrange the thighs skin side up.
Transfer the skillet into the oven and bake until the chicken is golden and reaches an internal temperature of 165ºF, about 15 minutes.
Serve immediately or sotre in the refrigerator for up to 3 days.