Perfect Pan-Roasted Chicken Thighs
By LRay
Recipes + Menus | recipes
Perfect Pan-Roasted Chicken Thighs
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
2-4 main-course servings
ACTIVE TIME:
35 minutes
TOTAL TIME:
35 minutes
Recipe by the Bon Appétit Test Kitchen
Photograph by David Prince
June 2011
- 2
- 70 mins
Ingredients
- 6 6
- skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 1
- tablespoon
- vegetable oil
Preparation
Step 1
Preparation
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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Quick Chicken Slideshow.