Simple Crispy Salt and Pepper Chicken Thighs
Servings: 2
Ingredients
2 bone-in, skin-on chicken thighs
kosher salt
black pepper
Directions
1. Liberally season the chicken thighs with salt and pepper.
2. Place the thighs skin-side down in a cast-iron pan. Cover the pan with foil and place a heavy pan, such as a dutch oven, on top of the foil as a weight.
3. Turn heat on to medium-low and cook until the chicken thighs are brown and crispy, about 20 minutes.
4. Flip chicken over and cook, this time uncovered, for about 10 minutes or until chicken registers 165° F.
2. Place the thighs skin-side down in a cast-iron pan. Cover the pan with foil and place a heavy pan, such as a dutch oven, on top of the foil as a weight.
3. Turn heat on to medium-low and cook until the chicken thighs are brown and crispy, about 20 minutes.
4. Flip chicken over and cook, this time uncovered, for about 10 minutes or until chicken registers 165° F.
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