Chicken really isn't my favorite meat to cook. Truthfully, I'm much more comfortable with pork because I have an irrational fear of making dry chicken. As a Southern lady, it's a bit embarrassing to admit. This recipe is right up my alley because I prefer dark meat on a chicken and turkey. I found it while perusing Bon Appetit. They have a recipe for Momofuku's Crack Pie that I'll be making soon. Anyhow, I was debating what to fix for dinner when I happened upon Perfect Pan-roasted Chicken Thighs. Um, sign me up.
And since I was pan-roasting the chicken, I decided to make the whole meal roasted. Because I'm excessive like that. I'd seen some parmesan roasted potatoes over at What's Gaby Cooking and did a spin-off of those, and I invited some asparagus to the party.
Pan-Roasted Chicken Thighs (serves 3-5)
Adapted (barely) from Bon Appetit
4-6 chicken thighs, bone-in with skin
Salt and pepper
1 tbs vegetable oil
- Preheat oven to 475º. Season chicken skin with salt and pepper. Heat oil over high heat until almost smoking in a 12" cast-iron skillet. Carefully place chicken in skillet, skin-side down, for 2 minutes. Season other side of the chicken while skin-side down. Reduce heat to medium-high and continue cooking about 12 minutes or until skin is golden brown and fat is rendered. You may rotate pan and rearrange chicken occasionally to ensure even cooking.
- Transfer skillet to oven and cook 13 minutes longer. Flip chicken and cook until meat is cooked through and skin crisps up, about 5 minutes. Transfer to a plate and let rest 5 more minutes before serving. Proceed to devour.