Perfect Pan-Roasted Chicken Thighs

Submitted by Sarah

"The crispiest, juiciest chicken recipe I've ever tried. So simple and SO delicious. Recipe by The Bon Appétit Test Kitchen"

 

• Ready In: 35mins
• Ingredients: 3
• Serves: 4

ingredients

• 6 skin-on bone-in chicken thighs or 2 1/4 lbs chicken thighs
• kosher salt & freshly ground black pepper
• 1 tablespoon vegetable oil

directions

1. 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.
2. 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.