I love easy recipes and, in my opinion, this doesn’t really even “count” as a recipe because it’s so simple. But nevertheless, here is a great one I found using my Epicurious app. The recipe originated from Bon Appetit’s test kitchen. I’ve made this recipe several times in the last year and cannot believe how easy it is. If you like fried chicken, you’ll like this!

chicken

Pan-Roasted Chicken Thighs (adapted from this recipe)

6 chicken thighs, bone-in with skin

Sea salt

Black pepper (freshly cracked is best, but pre-ground works too)

2 tablespoons neutral cooking oil (I used canola, but I want to see if coconut will work)
Method: Heat oven to 485 degrees with the rack in the lower-middle position. Rinse chicken and pat dry with a paper towel. Generously season with salt and pepper, on both sides and under the skin (be careful not to detach skin from meat). Heat a Le Creuset Dutch-style oven pan (like one of these) on medium-high heat. Add oil and keep on heat until glossy and hot. Cook chicken skin-side down for 14 minutes. Occasionally move chicken pieces around depending on the heat of your pan and stove, ensuring each piece gets an equal amount of browning. Move pan from stove to oven and continue to cook skin-side down for another 14 minutes. Carefully flip the chicken and finish for five minutes. Remove from the oven and let it rest in the pan for five minutes. Enjoy!

 

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