1-First, preheat your oven to 350°F (175°C) to get ready for baking the chicken.

2-Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then season the 4 bone-in, skin-on chicken thighs with salt and pepper to taste.

3-Cook the chicken skin-side down for 8-10 minutes until it’s nicely browned and releases easily from the pan, then flip and cook for 1 minute more before removing it.

4-Reduce the heat to medium, add 2 tablespoons unsalted butter, 5 cloves minced garlic, 1 tablespoon chopped fresh sage, 2 teaspoons chopped fresh thyme, and 2 teaspoons chopped fresh rosemary; cook for 30 seconds to release the aromas.

5-Pour in ½ cup dry white wine or low-sodium chicken stock, scraping up the browned bits from the bottom of the skillet for extra flavor, then add the remaining 2 tablespoons unsalted butter and stir until it’s fully melted.

6-Return the chicken to the skillet skin-side up, spoon some sauce over the top, and bake in the oven for 10 minutes, spooning more sauce over halfway through.