Perfect Pan Roasted Chicken Thighs
I found this recipe today on my Epicurious phone app and thought I would try it for supper. It turned out pretty good.
Here is the recipe:
6 skin-on, bone-in chicken thighs (as you can see though, my package had only four)
Kosher salt and freshly ground pepper
1 T vegetable oil (of course I used duck fat)*
Preheat oven to 475 degrees. Season chicken with salt and pepper. Heat oil/duck fat in a cast iron skillet over high heat until hot but not smoking (if I had more thighs I would have just used another skillet). 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 (I didn't do this), and rotating pan to evenly distribute heat (I did do this), 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. Note: I followed the times exactly and the chicken was perfectly done.
*If you haven't tried cooking chicken and potatoes in duck fat, you have no idea what you are missing. I ordered my duck fat from Amazon for some duck confit I made a couple of years ago. One has to wonder, is there anything that can't be purchased on Amazon? I wouldn't be surprised if you couldn't order home grown tomatoes from them.
Here is the recipe:
6 skin-on, bone-in chicken thighs (as you can see though, my package had only four)
Kosher salt and freshly ground pepper
1 T vegetable oil (of course I used duck fat)*
Preheat oven to 475 degrees. Season chicken with salt and pepper. Heat oil/duck fat in a cast iron skillet over high heat until hot but not smoking (if I had more thighs I would have just used another skillet). 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 (I didn't do this), and rotating pan to evenly distribute heat (I did do this), 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. Note: I followed the times exactly and the chicken was perfectly done.
*If you haven't tried cooking chicken and potatoes in duck fat, you have no idea what you are missing. I ordered my duck fat from Amazon for some duck confit I made a couple of years ago. One has to wonder, is there anything that can't be purchased on Amazon? I wouldn't be surprised if you couldn't order home grown tomatoes from them.
Those look great. I found a very simple roasted chicken recipe in "Real Simple" magazine a few months ago. (I guess saying I found a "simple" recipe in "Real Simple" is redundant.) Anyway it was SO easy and SO delicious.
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