Pan Roasted Chicken Thighs

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Makes: 4 servings adjust

Directions
 

Step 1

Preheat oven to 475°F.

Ingredients

  • 6 Chicken Thighs, skin-on, bone-in chicken thighs
  • Salt and Pepper
  • 1 tablespoon Vegetable Oil

Step 2

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.
 

Step 3

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.
 

Step 4

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.
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