Thread: Pan Roasted Chicken Thighs

After finding this recipe from Bon Appetit, I couldn't wait to try it out! I made this for dinner last night and I think I've found my new favorite way to cook chicken. The chicken came out so juicy with the crispiest skin. It was so delicious that I indulged in two big pieces for dinner!

Make sure you turn on the stove fan for this one as there's the potential for some smoke to be generated due to the high heat. My smoke detector did not go off however...

Pan Roasted Chicken Thighs
Serves 2-4

4-6 bone-in chicken thighs (I used 4 large thighs, about 320grams each when weighed raw)
Lemon slices
1 tablespoon oil (preferably coconut, or bacon fat or even butter)

Directions:
1. Preheat oven to 475 degrees F
2. Season the chicken very well with salt and pepper
3. Heat the oil or butter in a large oven-proof skillet or pan over medium-high heat. When the oil is very hot, place the chicken thighs, skin side down on the pan. You should hear a sizzle sound when you put the chicken on the pan. If not, then the oil is not yet hot enough and you should wait another minute.
4. Sear the chicken for 2 minutes on medium-high heat. REduce the heat to medium and keep cooking skin-side down for about 12 minutes or until the skin is a golden brown color all over and the fat has rendered.
5. Place the lemon slices in the pan with the chicken and then transfer chicken to the oven, keeping it skin-side down; cook for 12 more minutes.
6. Flip the chicken over and cook and additional 5 minutes or until the chicken has cooked through. The internal temperature should be 165 and the juices when cut should be clear, not red. Remove from the oven, transfer to a plate and let the chicken rest for 5 minutes before serving.

Looks amazing Henny!!! ; )


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Looks delicious Henny