ROASTED CHICKEN EASY RECIPES

EASY ROASTED CHICKEN THIGHS RECIPE | MARTHA STEWART

Easy Roasted Chicken Thighs Recipe | Martha Stewart image

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.

Provided by Martha Stewart

Categories Chicken Thigh Recipes

Number Of Ingredients 6

Ingredients

8 bone-in, skin-on chicken thighs
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Steps:

In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

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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