Step 1

Combine the thyme, pepper, salt, and minced garlic together. Toss your chicken thighs in this mixture.

Step 2

Preheat your oven to 400 degrees Fahrenheit. In a large skillet, heat the butter over medium-high heat. Once melted and very hot, carefully place the chicken thighs in the pan, one at a time, skin side down. After adding each thigh, wait 10 seconds or so before adding the next thigh - this will make sure the butter stays hot enough to sear the thighs. In order to get super crispy skin, it’s very important to not move the thighs around after you place them in the pan.

Step 3

Allow the thighs to sear skin side down for 7-10 minutes (you can reduce the heat down to medium if the butter starts to burn). Carefully attempt to flip one of the thighs over using a pair of tongs. If the chicken flips over easily, the skin is crispy enough and you can flip them over. If the skin is sticking to the pan, wait an additional minute and try again. Repeat with the remaining thighs until they are all skin side up.

Step 4

Scatter the chopped garlic and half of the chopped rosemary all over the chicken in the pan. Continue searing on the other side for an additional 2-3 minutes. Sprinkle the cranberries around the chicken. Combine the chicken broth, coconut aminos, balsamic vinegar, honey and lemon juice and pour the mixture into the pan around the thighs. Top the chicken with the remaining chopped rosemary and place the rosemary sprigs in the pan.

Step 5

Place the pan into the oven and roast for 20-30 minutes, or until the internal temperature of the largest thigh reaches at least 165 degrees. Garnish with lemon slices and a sprinkle of salt and pepper prior to serving.