Perfect Pan Roasted Chicken Thighs

My brother-in-law Steve came through again, recommending this winning recipe he had previously tested. This recipe originates from Bon Appetit magazine and it is from the June 2011 issue.  It is in the quick and easy section and it was just that.

This was a fast no-fuss way to prepare a succulent chicken dish.  I had the entire meal on the table within 30 minutes, from start to finish.  I served this along side some rice with roasted almonds and fresh green beans and tomatoes from our garden.  A couple of helpful hints:  take the chicken out of the refrigerator 1/2 hour to 1 hour prior to cooking to ensure your chicken is cooked through, and I feel it is imperative you use a cast iron skillet to get optimal browning of the chicken skin.  Enjoy!

Perfect Pan Roasted Chicken Thighs

6 skin-on, bone-in chicken thighs
kosher salt
freshly ground black pepper
1 tablespoon vegetable oil
fresh thyme or rosemary sprigs, for garnish (optional)

Preheat oven to 475 degrees. Season chicken liberally with salt and pepper. Heat oil in a 12-inch cast-iron 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 and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 10-13 minutes more. Flip chicken so the skin side is facing up and cook until the skin is crisp and the internal temperature registers at least 165 degrees, about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.