Perfect Pan-Roasted Chicken Thighs
Crispy-skinned, juicy chicken thighs pan-roasted to perfection. This simple but delicious recipe creates golden-brown chicken with perfectly rendered skin and tender meat.
Ingredients
- •6 piece skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- •1 to taste Kosher salt and freshly ground black pepper
- •1 tablespoon vegetable oil
Cooking Instructions
- 1.
Preheat oven to 475°F. 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.
14 min
- 2.
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.
23 min
