Perfect Pan-Roasted Chicken Thighs

My latest issue of Bon Appetit made this claim and so we put the recipe to the test and it is absolutely true. Gerry did a fabulous job of following the directions to a tee and it came out perfectly.

The oven was preheated to 475 and bone-in, skin-on chicken thighs got a sprinkling of salt and pepper. A cast-iron skillet was heated over high heat until hot but not smoking. The chicken went in skin side down and cooked for 2 minutes. The heat was reduced to medium-high and continued to cook for 12 more minutes, moving the chicken thighs occasionally until the fat rendered and the skin was golden brown. The skillet then went in the oven to cook for another 13 minutes. The chicken thighs were finally flipped and cooked for another 5 minutes. The meat was transferred to a plate to rest for 5 minutes before serving.

This process made perfectly crispy skin on the outside and perfectly cooked, moist meat on the inside.

We had garlic mashed potatoes and oven roasted carrots as our sides.

We will definitely be going back to this recipe!