- 2
Ingredients
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- kosher salt and freshly ground black pepper
- 1 Tbsp. vegetable oil
Preparation
Step 1
Preheat 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.
Rosemary and Garlic Pan Sauce: Tuck fresh rosemary sprigs and whole garlic cloves between the chicken pieces when you transfer the pan to the oven. After cooking, remove chicken. Spoon off some of the chicken fat. Add 1/2 cup chicken stock. Bring to a boil. Spoon over chicken.