feasting with friends

Pan Roasted Chicken Thighs Perfected

pan roasted chicken thighs perfectedAt times, getting dinner on the table on a busy night can be a chore. It so tempting to go the route of carryout foods after a hectic day. What if I told you you could have perfectly roasted chicken with only 30 minutes of time, a heavy skillet, chicken thighs, salt, pepper and a mere 1 Tablespoon of oil? Worth it, right? It is so easy to do. I first saw this preparation method a few years back in Bon Appetit Magazine. It is super easy to make. I’m well aware that boneless skinless variety of chicken is the healthier route for most, but there’s just something about bone in and skin on that imparts so much flavor in chicken cooked right.
On this particular night, the pan roasted thighs were served with a side of mashed potatoes and oven roasted tomatoes served on fresh greens. Perfect meal = happy family!

Ingredients:

6 skin-on, bone-in chicken thighs [I used 5 on this particular day]

Kosher salt and freshly ground pepper

1 Tablespoon vegetable oil

Directions:

Preheat oven to 475°F. Season chicken with salt and pepper to taste.

Preheat oven to 475°F. Season chicken with salt and pepper to taste.

Heat oil in a 12" cast-iron or heavy nonstick skillet over medium-high heat until the oil is hot but not smoking. Arrange chicken in skillet, skin side down, and cook 2 minutes.

Heat oil in a 12″ cast-iron or heavy nonstick skillet over medium-high heat until the oil is hot but not smoking. Arrange chicken in skillet, skin side down, and cook 2 minutes.

Reduce heat to medium and continue cooking skin side down. Every few minutes rearrange chicken thighs and rotate pan to evenly distribute heat. Continue cooking about 12 minutes or until fat renders and skin is golden brown.  [This is what both sides of the chicken will look like at the 2 minute mark.]

Reduce heat to medium and continue cooking skin side down. Every few minutes rearrange chicken thighs and rotate pan to evenly distribute heat.
Continue cooking about 12 minutes or until fat renders and skin is golden brown. [This is what both sides of the chicken will look like at the 6 minute or so mark.]

Transfer skillet to heated oven and cook 13 more minutes. Flip chicken, skin side up. Continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving. [Chicken at the "turn".]

Transfer skillet to heated oven and cook 13 more minutes. Flip chicken, skin side up. Continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving. [Chicken at the “turn”.]

For the Roasted Tomatoes:

Place tomato slices on a parchment lined baking sheet. Drizzle with olive oil; salt & pepper to taste. Place in oven last 5 minutes of roasting chicken.

Place tomato slices on a parchment lined baking sheet. Drizzle with olive oil; salt & pepper to taste. Place in oven last 5 minutes of roasting chicken.

Remove from oven after 5 minutes. Generously top with freshly grated Parmigiano Reggiano.

Remove from oven after 5 minutes. Generously top with freshly grated Parmigiano Reggiano.

Serve on a bed of fresh greens, spinach or arugula; drizzle with balsamic vinegar.

Serve on a bed of fresh greens, spinach or arugula; top with drizzled balsamic vinegar and more grated cheese to taste.

Recipe from: http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

5 comments

  1. Pingback: Armenian Rice Pilaf | feasting with friends

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