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Pan-Roasted Chicken Thighs

Moist, juicy chicken thighs with a crispy skin.

Servings: 2-4

Cook Time: 35 minutes

Ingredients:

  • 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil

Preparation:

Preheat oven to 475°. Pat the thighs dry and rub with the oil. Season with salt and pepper. Heat a 12" cast-iron1 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.2, 3

Transfer skillet to oven and cook 12 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.4

Notes

  1. When I say "cast iron", I mean cast iron. The original suggests a nonstick pan; don't. You risk ruining it. Cast iron is indestructible.
  2. Like all good fried chicken recipes, this will splatter grease all over your stove and oven if you let it. I use a "splatter screen" over the pan on top of the stove and a piece of aluminum foil loosely over the pan in the oven. (This turns out to be surprisingly tricky -- air currents from the oven will pick up the foil and carry it away.)
  3. The temperature of the pan is critical to get the proper skin texture.
  4. This makes an excellent pan gravy.
Original recipe
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