Remove chicken from fridge and let it start to come to room temperature for about 15 minutes. This helps it to cook more evenly.

Preheat oven to 400 F. Line a baking sheet with foil and set aside.

In a large skillet, heat 2 tablespoons of the olive oil and 3 tablespoons of the butter over medium high heat. Salt both sides of the chicken thighs generously with salt and pepper. Once the oil is heated, place 3 chicken breasts, skin side down in the hot oil/butter and let it cook till the skin is deep golden brown and crispy. Turn the chicken breasts over and cook for 3 more minutes. Add half the garlic in and swirl the pan around for a bit. Don’t let the garlic burn. The chicken won’t be totally cooked through at this time but remove all the garlic butter mixture and chicken to the prepared baking sheet. Put the remaining oil and butter into the skillet and wait for it to be heated and repeat the process with the remaining chicken.

Once all the chicken is seared on both sides and on the baking sheet. Spoon some of the garlic butter mixture over each piece. Move baking sheet to the oven and bake for about 15-20 minutes, or until the chicken is cooked all the way through.

Let the chicken rest for 5-10 minutes before serving.