Bone-in, skin-on, chicken thighs seared on the stovetop in a cast-iron skillet then finished in the oven until the skin is crispy and the chicken is tender.
4 large bone-in skin-on chicken thighs (about 2 pounds)
DIRECTIONS
Preheat the oven to 400°F.
Mix together the oil, salt, garlic, and pepper in a large bowl until well combined.
Pat the chicken thighs with paper towels until well dried then place them in the bowl and toss to coat in the oil and spice mixture.
Heat a large cast-iron skillet over medium-high heat.
When the skillet is hot place the chicken thighs, skin-side down, in the skillet and cook, without moving, until the skin is well browned, 5 to 6 minutes.
Flip the chicken thighs over then place the skillet in the oven and bake for 20 to 25 minutes or until chicken is cooked through.
Take the skillet out of the oven and allow the chicken to rest for a few minutes before serving.
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