![Image may contain Food and Bread](https://assets.epicurious.com/photos/63e158d75ce531b69a715bfb/1:1/w_2560%2Cc_limit/perfect-pan-roasted-chicken-thighs.jpg)
-
Active Time
35 minutes
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, dare we say, delicious as bacon.
Ingredients
2 to 4 main-course
Step 1
Preheat oven to 475°. 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. 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 2
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.
Nutrition Per Serving
How would you rate Perfect Cast-Iron Skillet Chicken Thighs?
Leave a Review