Pan-Roasted Chicken Thighs
A good pan-roasted thigh relies entirely on the relationship between the skin and the skillet. When you let the heat do the work, you earn a crackling crust that needs nothing more than coarse salt to taste right.
Dry skin is the secret to the sear.
Pat the chicken thoroughly with paper towels before seasoning; any moisture on the skin will steam rather than sear.
- 10-inch or 12-inch cast iron skillet
- tongs
- oven mitts
What goes in.
- 4bone-in, skin-on chicken thighs
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1 tbspneutral oil, such as grapeseed or avocado
Rendering the Fat
Start with a medium-high pan and don't rush the flip. You want the fat to liquefy and the skin to turn deep golden brown before the chicken ever leaves the surface.
The method.
Preheat the oven
Set your oven to 425°F (220°C) and place the rack in the middle position.
Season the chicken
Pat the skin dry. Season both sides generously with salt and pepper.
Sear the skin
Heat the oil in the skillet over medium-high heat. Place the chicken skin-side down. Let it cook undisturbed for 8 to 10 minutes. If the skin is golden and releases easily from the pan, it is ready.
Roast
Flip the chicken so the skin is facing up. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the juices run clear.
Rest
Remove from the oven and let the chicken rest in the pan for 5 minutes before serving to let the juices redistribute.
Other turns to take.
Aromatics
Toss two smashed garlic cloves and a sprig of fresh rosemary into the pan when you move it to the oven.
Deglazed Pan Sauce
After removing the chicken, pour a splash of white wine or stock into the hot pan and scrape up the browned bits.
When it doesn't go to plan.
Use a cast iron skillet for the best heat retention.
If the skin browns too quickly, lower the heat slightly but keep the pan on the stovetop longer before moving to the oven.
Avoid crowding the pan; keep an inch of space between thighs so they sear instead of steam.
The ones that keep coming up.
How do I know when the chicken is finished?
The skin should be deep amber and crispy, and the meat near the bone should show no pink.
Can I use boneless thighs?
Yes, but reduce the oven roasting time by about 5 to 7 minutes as they cook much faster.
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