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Pan-Roasted Chicken Thighs

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Here is chicken as blank canvas, a dinner you can serve with virtually any sauce, side dish, or starch that you like. All you need to do is get the skin crisp, and you've got a successful Sunday supper right there."

List of Ingredients

â—¦ 12 bone-in, skin-on chicken thighs
â—¦ Kosher salt and freshly ground black pepper
â—¦ ¼ cup neutral oil, such as canola or grapeseed



Recipe

Heat the oven to 475° F. Pat the chicken dry with paper towels and season generously with salt and pepper.

Place a couple large cast-iron pans or heavy-bottomed skillets over high heat, and swirl into each enough oil to coat the surface lightly. When the oil shimmers, put the chicken thighs into the pan, skin side down, and cook for 2 to 3 minutes, then reduce the heat to medium-high. Continue cooking, moving the chicken pieces around occasionally to encourage the skin to crisp and the fat to render, for a further 10 to 12 minutes, until the skin has turned a tawny brown.

Transfer the chicken to the oven and cook for 12 minutes or so, then return the pans to the stove top and set over a medium flame. Flip the chicken pieces and cook for 4 to 5 minutes, until the chicken is entirely cooked through. Transfer to a warmed serving plate and allow to rest a few minutes before serving.