Herbed Pan Roasted Chicken
It's quick, easy and everyone always raves over it. Crispy on the outside & moist on the inside. I hope you enjoy it!
8chicken thighs (bone in, with skin)
4 Tbspolive oil, extra virgin
1/2 tspkosher salt
1/2 tspblack pepper
1/2 tspgarlic powder
2 tspgreek oregano seasoning
1 tsprosemary, chopped
How to Make Herbed Pan Roasted Chicken
- Preheat oven to 475°F.
Season chicken pieces with salt, pepper, garlic & oregano on all sides. (seasoning measurements were approximate) Use your favorite spices to give it your own flair. The oregano should be a good sprinkling on the chicken as it makes the dish.
- Heat oil in a large cast-iron skillet over medium heat. Place the chicken in the skillet, skin side down, and cook until browned and begins to crisp. Flip chicken pieces & continue cooking rearranging chicken to cook evenly for about 10 minutes.
- Turn the chicken pieces skin side down again & place the skillet in the oven and cook 15 minutes. Flip chicken skin side up until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.