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Pan-Roasted Chicken Thighs Recipe

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This recipe for Pan-Roasted Chicken Thighs is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
2 - 4
Preparation Time:
Preparation Time:
35 mins
Personal Notes:
Personal Notes:
This recipe is hands down the cheapest and quickest way to make chicken that's delicious — way better than anything you can do with chicken breasts, trust me. Follow this basic recipe. You will use it a million times.

 

 

 

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