Tuesday, September 25, 2012

Perfect Pan-Roasted Chicken Thighs

Here's a great technique for roasted chicken that ensures a nice, crispy skin every time (and the inside stays juicy too). That's really all there is to say. You can't ask for much more than that in your roasted chicken. Serving suggestion: we slathered ours with harissa. Then the next day I polished off the rest of the harissa by scooping it up with crackers like it was dip. That stuff is the crack of condiments.

2 to 4 main course servings

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

1.      Preheat oven to 475° F.
2.      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.
3.      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.
4.      Transfer to a plate; let rest 5 minutes before serving.

from Bon Appétit, June 2011
raw chicken thighs seasoned with salt & pepper
chicken in the pan, skin side down
golden brown (after 12 minutes)
after cooking in the oven for 13 minutes
up close
perfect pan-roasted chicken thighs
just look at that crispy skin

No comments:

Post a Comment