These easy pan fried chicken thighs are incredibly crispy on the outside and perfectly moist on the inside. Served with sauteed carrots in a savory buttery sauce with lots of basil yogurt on the side, this makes for a great special dinner at home.
Preheat the oven to 425°F and place a rack in the center of the oven.
Use a paper towel to pat dry chicken on both sides. Season each side of the chicken thigh with salt and pepper and then place in a cool cast iron skillet.
Place the cast iron skillet over medium heat on the stove and cook undisturbed for 12 to 14 minutes. The chicken should easily release from the pan before you attempt to flip them to the other side.
Flip each chicken thigh and cook on the opposite side for 5 minutes.
Remove chicken from the pan and set on a tray or plate. Add the carrots and toss in the rendered chicken fat left in the pan.
Turn the heat from the stove off and Arrange the chicken among the carrots and roast for 10-12 minutes in the oven.
Carefully remove the pan from the oven (remember the handle will be hot) and set back on the stovetop.
In a small mixing bowl add the greek yogurt, garlic, zest and juice of one lemon, fresh basil, and salt. Mix the ingredients together.
Taste and adjust the salt, lemon, or basil to your preference. Set aside while the chicken finished cooking.
Remove the chicken from the skillet and set aside on a plate or tray.Turn the heat under the cast iron skillet to medium-high heat. Add the unsalted butter, Worcestershire sauce, green onions, and minced garlic. Cook until the garlic is softened and the sauce is aromatic.
Taste the sauce and season with salt and pepper as necessary.
Add the crispy chicken thighs back in to the cast iron skillet and use a spoon to lightly coat them in the sauce. Squeeze ½ lemon over the entire pan, being sure to get the juice over the chicken and carrots.
Divide the chicken thighs and carrots among plates. Top with a large dollop of basil yogurt dipping sauce. Serve with rice, couscous, or your favorite grain. Enjoy!