Perfect Pan Roasted Chicken Thighs Recipes

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PERFECT PAN-ROASTED CHICKEN THIGHS



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

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.

PERFECT PAN-ROASTED CHICKEN THIGHS



Perfect Pan-Roasted Chicken Thighs image

The crispiest, juiciest chicken recipe I've ever tried. So simple and SO delicious. Recipe by The Bon Appétit Test Kitchen

Provided by Sarah

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

6 skin-on bone-in chicken thighs or 2 1/4 lbs chicken thighs
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • 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. 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.

Nutrition Facts : Calories 327.6, Fat 24.9, SaturatedFat 6.5, Cholesterol 118.4, Sodium 107.2, Protein 24.4

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