Best 2 Perfect Pan Roasted Chicken Thighs Recipes
Pan-roasted chicken thighs are a versatile and quick meal or dinner, yet achieving perfectly browned and juicy chicken thighs can be a challenge. With a few simple steps and some pantry staples, you can create a flavorful and succulent dish that will satisfy your taste buds and leave you feeling accomplished in the kitchen. Pan-roasting chicken thighs is a cooking method that combines the best of both worlds: the crispy skin and tender meat of roasted chicken, with the convenience of using a single pan.
Let's cook with our recipes!
PERFECT PAN-ROASTED CHICKEN THIGHS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Back to School Dinner Fall Winter Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 to 4 main course servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil 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. 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.
PERFECT PAN ROASTED CHICKEN THIGHS(ROSEMARY GARLIC)
Steps:
- Preheat oven to 475. Season chicken with salt and pepper. Heat oil in a 12" cast iron pan over high heat until hot, but not smoking. Add chicken skin side down and cook for 2 mins. Reduce heat to med-high; continue to cook 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 after putting rosemary sprigs and garlic cloves between thighs in pan and cook for 13 more mins. Flip chicken, continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Spoon off some of the chicken fat. Add 1/2 cup of chicken stock and bring to a boil. Reserve. Transfer to a plate; let rest 5 minutes before serving. Serve by spooning sauce over chicken.
Tips:
- Select the right chicken thighs: Choose boneless, skin-on chicken thighs for the best flavor and texture.
- Pat the chicken thighs dry: This will help the skin crisp up in the pan.
- Season the chicken thighs generously: Use a combination of salt, pepper, paprika, garlic powder, and onion powder.
- Heat the pan over medium-high heat: This will help sear the chicken thighs and prevent them from sticking to the pan.
- Don't overcrowd the pan: Cook the chicken thighs in batches if necessary to avoid overcrowding the pan.
- Cook the chicken thighs until they are golden brown and cooked through: This will take about 8-10 minutes per side.
- Let the chicken thighs rest before serving: This will help the juices redistribute throughout the chicken.
Conclusion:
Pan-roasted chicken thighs are a delicious and easy-to-make weeknight meal. By following these tips, you can ensure that your chicken thighs are cooked perfectly every time. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
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