Delicious Pan-Roasted Chicken Thighs
This dish was absolutely delicious! I made this with some mashed potatoes and I had a very happy husband. The skin is crispy and amazing and it has the slightest hint of rosemary and garlic. I know it sounds like a pretty difficult dish but it really isn’t at all. It’s actually very easy. The only issue I had was the grease in the skillet pops quite a bit so if you are making this with young kids around I would be very careful. Otherwise it’s pretty fool-proof and very worth the time
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Delicious Pan-Roasted Chicken Thighs
adapted from Bon Appétit magazine
6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 fresh rosemary sprigs
5 whole garlic cloves
Preheat you oven to 475 degrees
Season your chicken with salt and pepper.
Heat the oil in a cast iron skillet on the stove on high heat until it hot. Place the chicken in the hot skillet, skin side down, and cook for 2 minutes. Be careful, it will pop and splatter. After 2 minutes lower the heat to medium-high and continue cooking, still skin side down, for 12 minutes or until the fat renders and the skin is golden brown. Move the chicken around every once in a while to make sure it cooks evenly.
After the 12 minutes tuck fresh rosemary sprigs and whole garlic cloves between the pieces of chicken, carefully move the skillet to the oven and cook for 13 more minutes. Turn the thighs over and continue cooking for about 5 minutes longer so the chicken is cooked through. Move the chicken to garnish. Serve.