PAN ROASTING CHICKEN RECIPES

Name: No-Fail Pan-Roasted Chicken Thighs
Cook time: 35 min
Total time: 35 min
Yield: 2 to 4 main course servings
Ingredients: 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds); Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil

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NO-FAIL PAN-ROASTED CHICKEN THIGHS RECIPE | EPICURIOUS

No-Fail Pan-Roasted Chicken Thighs Recipe | Epicurious image

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.

Provided by The Bon Appétit Test Kitchen

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 main course servings

Number Of Ingredients 3

Ingredients

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Steps:

Preheat oven to 475°F. 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.
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.

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