1. Prepare Oven and Chicken:

• Gather all your ingredients.
• Preheat the oven to 400°F (200°C).
• Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin.
• Season both sides of the chicken thighs generously with salt and ground black pepper.

2. Sear the Chicken:

• Melt 2 tablespoons of the unsalted butter in a large oven-proof skillet over medium-high heat.
• Once the butter is melted and foamy, carefully place the seasoned chicken thighs in the hot skillet, skin-side down.
• Sear for 2 to 3 minutes per side, until the skin is nicely browned and crispy. Start checking the skin side after 2-3 minutes to ensure it’s browning well but not burning. Flip and briefly sear the other side.
• Remove the seared chicken from the skillet and set aside on a plate.

3. Make the Garlic-Brown Sugar Glaze:

• Reduce the heat under the skillet to medium or medium-low. There should be some flavorful chicken drippings in the pan.
• Melt the remaining 1 tablespoon of butter in the same skillet. As it melts, stir and scrape to loosen any browned bits (fond) from the bottom of the pan – these add lots of flavor!
• Add the minced garlic to the skillet. Cook and stir until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
• Stir in the packed brown sugar, honey, dried oregano, dried thyme, and dried basil until everything is well combined and the sugar begins to dissolve into a syrupy glaze.

4. Return Chicken to Skillet and Roast:

• Turn off the heat under the skillet.
• Return the seared chicken thighs to the skillet, placing them skin-side down again into the glaze mixture. You can spoon some of the glaze over the exposed side of the chicken.
• Carefully transfer the entire oven-proof skillet to the preheated oven.
• Roast for 25 to 40 minutes. The chicken is done when it is no longer pink at the bone, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh (near the bone, but not touching it) registers 165°F (74°C). Roasting time will vary depending on the size of the thighs.

5. Rest and Serve:

• Once cooked, carefully remove the skillet from the oven.
• Let the chicken thighs rest in the skillet for about 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender meat.
• To serve, drizzle the delicious pan sauce/glaze generously over the chicken thighs.
• Garnish with fresh chopped parsley, if desired. Serve hot