Pan-roasted chicken thighs with roasted carrots and potatoes
Pan-roasted chicken thighs with roasted carrots and potatoes
by wi_voter
1 Comment
wi_voter
My go-to recipe for bone-in chicken thighs when they are on sale:
6-7 skin-on, bone-in chicken thighs (about 2 1/4 pounds), Kosher salt and freshly ground black pepper, 1 tablespoon vegetable oil. Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy 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.
Roasted potatoes and carrots;
Peel and cut carrots and potatoes to desired size. Coat in olive oil, salt, and desired seasoning. Roast in a shallow pan 45 minutes at 400 degrees. It’s okay for some of their cooking time to be at 475 alongside the chicken
1 Comment
My go-to recipe for bone-in chicken thighs when they are on sale:
6-7 skin-on, bone-in chicken thighs (about 2 1/4 pounds), Kosher salt and freshly ground black pepper, 1 tablespoon vegetable oil. Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy 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.
Roasted potatoes and carrots;
Peel and cut carrots and potatoes to desired size. Coat in olive oil, salt, and desired seasoning. Roast in a shallow pan 45 minutes at 400 degrees. It’s okay for some of their cooking time to be at 475 alongside the chicken