Crispy Roast Chicken Thighs
July 07, 2019
Chicken thighs are a simple and easy dish to make for dinner any night of the week. The best part of chicken thighs is the crispy skin, so I try to optimize that when I roast them in a cast iron skillet.
These go great with a variety of sides, including sauteed spinach, roast squash, or crusty bread.
- 2 chicken thighs
- Preheat the oven to 400 degrees.
- Heat a cast iron skillet on the stove on medium heat.
- Season the chicken thighs liberally with salt and pepper.
- Add a tablespoon of olive oil to the cast iron skillet until it begins to smoke.
- Gently lay the chicken thighs skin-side down on the skillet until the fat begins to the render and the skin is golden brown.
- Flip the chicken thighs so the skin side is up and transfer the skillet to the oven.
- Roast for an additional 15 minutes, or until a meat thermometer measures 165 degrees at the thickest part of the chicken thigh.
- Repeat with layers of noodles, cheese, and meat until you are out of noodles or the pan is full. I try to have four layers.
- Remove the skillet from the oven and rest for 5 minutes before serving.
Written by Will Chiong who lives and works in New York building useful things.