Got someone coming to dinner that you want to impress but don’t feel ready to get into anything too complicated? Then you’re going to love this recipe for skillet-cooked chicken thighs, they come out with a crisp skin coat that makes them impossible to resist.
- 6 chicken thighs with the bones still in them and the skin still on them
- Salt and pepper
- 1 tablespoon of vegetable oil
Yes, this is one of those recipes with so few ingredients – you can’t get it wrong.
Get started by heating your oven to 475 degrees Fahrenheit. Thoroughly season the chicken with both salt and pepper, rub some of the salt into the skin.
Then heat, using high heat, the vegetable oil in a large skillet (ideally non-stick or cast iron) until it’s hot but don’t let the oil smoke. Then place the chicken in the fat, skin side down and let it cook for a couple of minutes.
Then turn the heat down to medium and continue to cook the chicken without turning it over for about 12 minutes. Do nudge the thighs every now and again to stop them from sticking to each other or the pan,
Then take the skillet off the heat and put it in the oven for another 13 minutes. Now, take it out and turn the chicken over and return it to the oven for another 5 minutes until the skin is extra crispy. Remove from the oven, wait just 5 minutes and serve.