This is a cooking technique that every healthy home cook wants to have in their back pocket. It’s absolutely delicious and it comes together very quickly, it’s a simple recipe to make and an ideal meal for a busy weeknight. You can make it with a green salad on the side or extra veggies.
Pat your chicken thighs dry with a paper towel to absorb all the excess moisture and ensures your chicken is nice and crispy and not steamed when in the pan. The next thing is seasoning the chicken and you want to start with the skin, generously season the skin with salt and pepper. Flip them over and season it with a little bit more salt and pepper. You can leave it as it is and it will be delicious or you can add more flavors starting with garlic powder and a little bit of smoked paprika.
You could also use and spice mixture that you like, so just have a little fun with it. Just make sure you do not put your spices on the skin side because you will be cooking your chicken skin side down and if you put the spices on the skin they will end up burning. Heat your cast-iron skillet over medium-high heat and also preheat your oven to 425 degrees Fahrenheit. One the skillet is hot, add in your oil then once the oil is hot, take you to chicken and place skin side down and let it cook anywhere between 6 to 8 minutes.
You will know the chicken is ready when it easily comes out of the pan with a beautiful golden brown color. Shut the heat off then pop the whole pan into the oven. Let it go for another 20 to 25 minutes. Meanwhile, prepare your side salad or veggies and set the table. The nice thing about chicken thighs is that they are very hard to overdo because they do have more fat than say chicken breast.
If you don’t like chicken skin, just cook with the chicken skin on the remove it at the end, it helps to ensure that the chicken will stay nice and juicy.
- 4 bone-in, skin-on, chicken thighs
- 2 teaspoon coconut oil
- kosher salt and pepper
- garlic powder
- smoked paprika
- Preheat oven to 425ºF.
- Pat chicken dry with some paper towels to absorb excess moisture.
- Season skin side generously with salt and pepper. Flip and season the meat with salt and pepper and any additional spices you like.
- Heat cast-iron skillet over medium heat. Add coconut oil to coat the bottom of the pan.
- Once the oil is hot, place chicken skin side down in the pan and set your timer for 6 minutes.
- You want to brown the skin to a golden brown color. The chicken will easily release from the pan when it is done.
Flip the chicken and pop into the oven for 20-25 minutes or until it reaches an internal temperature of 165ºF. Serve an enjoy.