Pan-Roasted Chicken Thighs
Ingredients
- 6 skin-on, bone-in chicken thighs
- 1 tbsp vegetable oil
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme
- ½ cup dry white wine
Instructions
- Preheat oven to 475°.
- Season chicken with salt and pepper. Heat oil and lemon slices 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. Add thyme sprigs. 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.
- Spoon off some of the chicken fat. Add white wine and bring to a boil. Spoon over chicken.
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