Perfect Pan-Roasted Chicken Thighs
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 475°F
2
Season chicken with salt and pepper
3
Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking
4
Nestle chicken in skillet, skin side down, and cook 2 minutes
5
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
6
Transfer skillet to oven and cook 13 more minutes
7
Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer
8
Transfer to a plate; let rest 5 minutes before serving
9
Preheat oven to 475°F
10
Season chicken with salt and pepper
11
Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking
12
Nestle chicken in skillet, skin side down, and cook 2 minutes
13
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
14
Transfer skillet to oven and cook 13 more minutes
15
Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer
16
Transfer to a plate; let rest 5 minutes before serving