Garlic Chicken I

Pat the boneless, skinless chicken thighs dry with paper towels and season both sides evenly with salt and pepper.

Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Place the chicken thighs skin-side down in the hot oil and sear until golden brown, about 5-6 minutes, then flip and cook the other side for another 5-6 minutes.

Add the 6 smashed garlic cloves and 2 minced garlic cloves to the skillet, stirring gently to distribute them around the chicken.

Arrange the fresh rosemary sprigs over and around the chicken pieces in the skillet.

Reduce heat to medium and continue cooking, stirring occasionally to prevent the garlic from burning, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 10-15 minutes.

Transfer the chicken to a serving platter, spooning the garlic cloves and pan juices over the top, and discard the rosemary sprigs before serving.