With all the talk about chicken skin lately, I thought about this recipe. Can't believe we hadn't posted this before.
Warning, this makes a mess with grease spatter. I have never tried to use a spatter screen as I wasn't sure if it would affect the crispness.
I'll be honest, I take the skin off and save it for last.
Also, due to differences in pans, stovetops, and ovens, you may have to play with the temperatures and times. The below is what works for me.
Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
Directions
Preheat oven to 475 F.
Season chicken with salt and pepper. Heat oil in a 12" heavy nonstick skillet over medium-high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium; 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 10 minutes.
Transfer skillet to oven and cook 10 more minutes. Turn chicken over and continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate and let rest 5 minutes before serving.
Warning, this makes a mess with grease spatter. I have never tried to use a spatter screen as I wasn't sure if it would affect the crispness.
I'll be honest, I take the skin off and save it for last.
Also, due to differences in pans, stovetops, and ovens, you may have to play with the temperatures and times. The below is what works for me.
Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
Directions
Preheat oven to 475 F.
Season chicken with salt and pepper. Heat oil in a 12" heavy nonstick skillet over medium-high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium; 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 10 minutes.
Transfer skillet to oven and cook 10 more minutes. Turn chicken over and continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate and let rest 5 minutes before serving.
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