It may seem like these are going to turn out pretty bland, considering the only seasonings are salt and pepper. But these were the tastiest chicken thighs EVER!
If you don’t have an oven-proof skillet, do what I do and move the chicken thighs to an oven pan once you’ve browned the skin on the stove-top. You could even warm up the pan in the oven first, to make sure the chicken will remain hot as it is removed from the skillet. The most important part is to keep a close eye on these and the clock!
Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
Instructions:
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.
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Quick tip: Serve with rice or mashed potatoes.
Soaking in milk, or buttermik before baking/ cooking/air frying and chicken thighs will be juicy and flavorful…sometimes they are only in there for five minutes, but it still helps
You know what I do ? I have a smart phone, so i go on email and read the receipt and send it to my self and put them all in a Folder. It doesn’t cost me ink and i can get to them when ever i want.
I also think that one of the PLUS es of this receipt is having the skin’s on! They give the meat so much moisture! I don’t eat the skin’s, But cooking chicken that has no bone or skin is only good if its in a gravy or a casserole!
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This recipe is OK but very bland. It’s the default way to bake any chicken. I prefer spicier recipes.
Wish I could print these great recipes. There are so many good ones
Lois, look at the recipe manager called “Paprika.” It is fabulous! You can copy the URL for a recipe into the app and it will capture the recipe for you. Then you can print it from the app. You can get Paprika for your smart phone, table, or PC. I have it for all three, and it syncs them on all the devices regardless of which device I’m using to capture the recipe. It is a wonderful app!!! (I am in no way affiliated with the Paprika app, I promise! I just love it so much!!)
Copy and paste them if you can’t print..
You know what I do ? I have a smart phone, so i go on email and rease the receipt and send it yo my self and put them all in a Folder. It doesn’t cost me ink and i can get to them when ever i wanT
I don’t cook any meat without garlic & fish or chicken I also use paprika or a little chili powder. I can’t see that only salt/pepper would keep my kids at the table. Mom only fried/roasted chicken in cast iron which is a yyuuuugggge key to cooking chicken, that is the only plus I see …
I hv NOT tried this recipe, yet, just remarking on decades of eating at Mom’s table & adding a few things in my cooking years …
Add some oregano thyme lemon juice and lemon zest and a dollop
of butter before baking it in the oven.delicious?
I like lemon pepper seasoning for chicken. Believe it or not but Nutmeg is also very good. I mix the lemon pepper seasoning and flour with just a 1/4 teaspoon of nutmeg . Of course if you only like highly seasoned things maybe that wouldn’t work for you.
Anothert secret is low and slow, bake in a shallow baking dish with about 1/2 of water or stock with some goya seasonings.