Perfect pan roasted chicken thighs

Lynnda Cloutier


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, delicious as bacon. My husband just loves chicken cooked this way.Source: Unknown

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skin on, bone in, chicken thighs about 2 1/4 pounds
kosher salt and freshly ground black pepper
vegetable oil

Directions Step-By-Step

preheat 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.
Nestle 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.
Transfer 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.
for 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.

About this Recipe

Course/Dish: Chicken, Roasts