Prepd Skillet Recipes
Servings:
2-4
Prep time:
00:05
Cook time:
00:32
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Ingredients
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
Instructions
- 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.
- 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.
Tips
Recipe by The Bon Appétit Test Kitchen, Photos by David Prince
