Perfect Pan-Roasted Chicken Thighs

Perfect Pan-Roasted Chicken Thighs

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

Preheat oven to 475 degrees.

  • Season chicken with salt and pepper.
  • Heat oil in a cast-iron or heavy nonstick skillet over high heat until hot, but not smoking.
  • Nestle chicken in skillet, skin side down, and cook for 2 minutes.
  • Reduce heat to medium-high; continue cooking skin side down, ossasionally 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 untik skin crisps and meat is cooked though, about 5 minutes longer.
  • Transfer to a serving plate; let rest 5 minutes before serving.

Bon Appétit ♥

[from the recipe box of: Mark Clark (xmarkclark@gmail.com)]

#chicken thighs  #food  #iA Writer  #oven roasted  #yummy  #recipes  #Perfect  
1 year ago on 09/19/11 at 03:58pm
3 notes
  1. phdramblings reblogged this from beardedscribe and added:
    Tonight’s dinner. It turned out AMAZING!
  2. inspireeunoia reblogged this from beardedscribe
  3. beardedscribe posted this