Cast Iron Chicken Thighs

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

6 bone-in, skin-on chicken thighs

1 tablespoon kosher salt

1/2 teaspoon ground black pepper

1/2 tablespoon olive or avocado oil

Directions

Place chicken thighs on a plate. Pat dry with clean paper towel. Sprinkle with a little kosher salt and ground black pepper*.

Preheat oven to 400 degrees F.

Place a large cast iron skillet on the stove-top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom.

Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down into the pan and let sear 3-4 minutes or until the skin is nice and brown.

Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degree internal temperature).

Let rest 5-10 minutes before serving.