Preheat a large oven-safe skillet over medium-high heat.
Peat the chicken dry and season liberally with salt and pepper.
Swirl 2 tablespoons of clarified butter over the pan to coat when hot. Add some chopped herbs to the pan.
Place the chicken in the pan, skin side down. You should hear a nice sear happening. Allow to cook, without wiggling, flipping, or touching the chicken for 5 to 7 minutes to allow the skin to get nice and crispy. Adjust heat as needed to not burn.
Flip the chicken and toss in the minced garlic allowing it to become aromatic. Add the remaining clarified butter and baste the chicken. Toss some more fresh herbs on top and carefully transfer to the oven to finish cooking 8 to 10 minutes.
Use an instant-read thermometer to check for a doneness temp of 165. If not at 165, allow the chicken to cook longer, as needed.
Serve with fresh herbs on top. Season with salt and pepper as desired.
Make sure to buy bone-in skin on chicken thighs for this recipe. The skin cooking on the cast iron is what makes the best texture and adds a ton of flavor. Tip: Gently try to lift the chicken once it has been searing for a few minutes, skin side down. If it doesn't come loose easily, it's not done yet. Leftovers: Store in an airtight container for up to 3 days. Reheat leftovers in the oven on 300 degrees for 15 minutes.