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 and freshly ground black pepper (to taste)
- 2 to 3 teaspoons canola oil (or peanut oil)
- 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. A splatter screen is a good thing to have for this step. 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).
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