Pan-Roasted Chicken Thighs

Not to brag, but I feel like I’ve perfected this recipe for juicy, crispy-skinned chicken thighs. Chicken thighs themselves are very inexpensive and can be frozen until needed, so I always keep a package or two on hand. This is also an extremely versatile recipe that can be served with any number of sides, from veggies to potatoes to rice, and probably a whole lot more. Here, I’ve chosen to serve them with herb-roasted red potatoes and steamed broccoli with grated parmesan.

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INGREDIENTS:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, sliced
• Italian seasoning (or dried oregano)
• Red pepper flakes
• Salt
• Pepper
• 1 tbsp vegetable oil

PREPARATION:

Preheat oven to 450 degrees. Season the chicken on both sides with salt and pepper. Heat the oil in a heavy cast iron skillet over high heat. Arrange the thighs skin-side down in the skillet. Cook on high heat for 2 minutes without moving, to get the fatty skin to render. Lower the heat to medium and cook for 12 more minutes, rotating thighs periodically to cook evenly. If the thighs seem a little stuck at first, don’t force them. The skin will release from the bottom of the pan once the fat renders out, and if you force it you’ll only tear the skin.

Sprinkle seasoning and red pepper flakes on top of each piece of chicken. Place one or two lemon slices on each. Place the skillet in the oven and cook for 13 minutes.

Remove the skillet from the oven and take off the lemon slices. Flip the chicken and apply seasoning and red pepper to the skin side. Put the lemon slices back on top and return chicken to the oven for another 5 minutes.

Remove from oven and let the chicken rest on a plastic cutting board or plate for 5 minutes before serving with your favorite sides.