If you like your chicken with crispy skin, this is an excellent choice. They make a fabulous everyday meal, and they would be perfect for a picnic or tailgating event. Searing and then roasting the thighs in a heavy iron skillet makes them render more of their fat, which leaves the skin crispy and delicious. All you need is a little salt and pepper!
- 6 to 8 chicken thighs (with skin)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 to 3 teaspoons canola oil (or peanut oil)
Gather the ingredients.
Heat the oven to 425 F (220 C/Gas 7).
Sprinkle the chicken thighs with kosher salt and pepper.
Heat the oil in a large, heavy oven-safe skillet (cast iron is perfect) over medium-high heat.
When the oil is hot, but not smoking, arrange the chicken thighs in the skillet, skin side down. Cook for 15 minutes, or until the skin is well browned. Then move the thighs from time to time to keep them browning evenly, but don't turn them over.
Move the skillet to the oven and continue cooking, skin-side down, for 15 minutes. Turn them over and continue cooking for 5 minutes longer.
To be sure of doneness, use a food thermometer inserted into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 F (74 C).
Serve and enjoy!
- When cooking the chicken thighs, plan on using a splatter screen so you don't get burned by any possible spitting of oil that can occur when pan-frying items.
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