Perfect Pan-Roasted Chicken Thighs Recipe at Epicurious.com

By Stina

Ingredients

• 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• print a shopping list for this recipe view wine pairings

Details

Adapted from epicurious.com

Preparation

Step 1

PreparationPreheat oven to 475F. 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.
add your own note