Main Dishes

Perfect Pan-Roasted Chicken Thighs

Great way to keep the meat juicy and the skin crispy!

6
6 skin-on, bone-in chicken thighs
Kosher salt, freshly ground pepper and garlic salt, to taste
2 TBSP vegetable oil
Preheat oven to 475. Season chicken with salt, pepper and garlic salt. Heat oil in a heavy nonstick skillet over high heat until hot but not smoking. Place chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin-side down, occasionally rearranging chicken and rotating pan to evenly distribute heat, until fat renders and skin is golden brown - about 12 minutes. Transfer skillet to oven and continue cooking 13 more minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through - about 5 more minutes. Transfer to a plate and let rest 5 minutes before serving.
Nutritions

Calories
39

Sodium
0.0mg
0% DV

Fat
4g
6% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV