TO MARINATE YOUR CHICKEN

Place your chicken thighs in a large Ziploc bag. Add olive oil, salt and pepper, chopped garlic, rosemary, and thyme. Close the bag and use your hands to gently massage the chicken through it to ensure that it is fully coated. If any excess air is in your bag, open its seal just slightly and let it out. Refrigerate for 20 minutes.

TO COOK YOUR CHICKEN

Preheat your oven to 400º.
Over high heat, lightly coat the bottom of your cast iron skillet with your grapeseed oil.
Once your oil is hot, use your tongs to place your chicken thighs in the oil skin-side down—the chicken should sizzle when it touches the pan, if it doesn't, remove it, your oil is not hot enough yet. Cover with your oil guard. Let sit untouched for 6 minutes or until seared to a dark golden brown color if you can get some even darker spots, that's great.
Transfer your chicken in the cast-iron skillet to your preheated oven. Cook until your chicken's internal temperature is 165º—18-22 minutes.

TO MAKE THE BROWN BUTTER SAGE

While the chicken is roasting, over medium heat, melt your butter in a small saucepan. Cook, stirring occasionally, until the butter turns a rich golden brown and gives off a nutty aroma—about 3–4 minutes.
Add your chopped sage to the butter, allowing it to sizzle and crisp up for about 30 seconds. Remove from heat.
Remove the chicken from the oven and transfer it back to the stovetop over medium heat. Pour the brown butter and sage over the chicken, using a spoon to baste the chicken with the flavorful butter.
Flip the chicken once or twice in the butter, allowing it to soak up the flavors. Cook for an additional 1–2 minutes to coat evenly.
Serve. Eat. Enjoy!

PAN-SEARED BROWN BUTTER CHICKEN THIGHS

CHICKEN FOR THE SOUL. That kind of comfort you didn’t know you needed.