Perfect Pan Roasted Chicken Thighs Best Recipes

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PERFECT PAN-ROASTED CHICKEN THIGHS

2011-05-02



Perfect Pan-Roasted Chicken Thighs 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 Bon Appétit Test Kitchen

Categories     Chicken     Roast     Quick & Easy     Back to School     Dinner     Fall     Winter     Family Reunion     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

Top Asked Questions

  1. How to cook chicken thighs in the oven?
    These Easy Pan Roasted Chicken Thighs are the stuff Sunday nights are made of ! Preheat oven to 475°. 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.
  2. How to cook chicken thighs in a cast iron skillet?
    Preparation. 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,...
  3. What can I do with pan-seared chicken thighs?
    We’ve served these pan seared chicken thighs with pan sauce over gluten-free orzo, rice, quinoa, even steamed potatoes, spooning the rich, white wine and shallot reduction over the whole thing. If you’re paleo, try serving these pan seared chicken thighs on a bed of cauliflower rice or roasted potatoes. Whatever you do, just don’t waste the sauce!
  4. How to cook chicken thighs with coconut oil?
    Layout chicken thighs and trim off any extra skin. Cover the skin of the chicken with the desired amount of kosher salt and black pepper. In a small (oven safe!) skillet set over medium heat add coconut oil. Let the oil melt and get hot. Once the oil is hot add chicken into the skillet, skin side down.

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