Pan-Roasted CHICKEN THIGHS

Pan-Roasted CHICKEN THIGHS

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INGREDIENTS

  • 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil

RECIPE PREPARATION

  • Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  • Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

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