These chicken thighs make a fabulous everyday meal, and they would be perfect for a picnic or tailgating. Searing then roasting the thighs in a heavy iron skillet makes them render more of their fat and leaves the skin crispy and delicious. All you need is a little salt and pepper.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: Serves 6
- 6 to 8 chicken thighs, with skin
- kosher salt and freshly ground black pepper
- 2 to 3 teaspoons canola oil or peanut oil
Heat the oven to 425° F.
Sprinkle the chicken thighs with kosher salt and pepper.
Heat the oil in a large cast iron skillet over medium-high heat.
Arrange the chicken thighs in the skillet, skin side down. Cook for 15 minutes, or until the skin is well browned. A splatter screen is a good thing to have for this step. Move the thighs from time to time to keep them browning evenly, but don't turn them over.
Move the skillet to the oven and continue cooking, skin side down, for 15 minutes. Turn them over and continue cooking for 5 minutes longer.
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