Perfect pan roasted chicken thighs
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- skin on, bone in, chicken thighs about 2 1/4 pounds
- kosher salt and freshly ground black pepper
- vegetable oil
1preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12 inch cast iron or heavy nonstick skillet over high heat until hot but not smoking.
2Nestle chicken in skillet, skin side down, and cook two 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.
3Transfer skillet to oven and cook 13 more minutes. Flip chicken. Continue cooking until skin crisp and meat is cooked through, about five minutes longer. Transfer to a plate. Let rest five minutes before serving.. Makes 2 to 4 Main course servings.
4for 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. And 1/2 cup chicken stock. Bring to a boil And spoon over chicken. Or place thin slices of lemon and sprigs of fresh thyme in a pan. After cooking, remove chicken, spoon off some of the chicken fat. Add 1/2 cup dry white wine. Bring to a boil, and then spoon over chicken.