Perfect Pan-Roasted Chicken Thighs
You start this meal in a cast iron pan on the stove top and finish it in an oven, sounds wonderful. Any oven proof pan would work but cast iron would be ideal.
Ingredients
- 6 chicken thighs, bone in and skin on
- olive oil, as needed
- salt and pepper, as needed
Instructions
- Preheat your oven to 250 C.
- Season the chicken with salt and pepper to your liking. Heat a cast iron pan on high heat (that will fit in your oven) with a splash of olive oil and add the chicken, try and squeeze them all in, skin side down and cook for about 2 minutes, then reduce to about medium heat, continue to cook for about 12 more minutes. This is skin side down the entire time. Keep an eye on them, and moving them around a bit as you are not trying to burn them, just reduce the heat if they are getting too dark.
- Place the cast iron pan in the oven and cook for 13 minutes, then flip the chicken over and cook for about 5 more minutes to crisp up the skin, remove from oven and let rest for 5 minutes, then serve. A side of fried rice or even a pasta would be good here.
Notes
Chicken thighs are about 75 Baht/kilo, 6 would less than a kilo, so figuring 60 Baht for 6 thighs, and 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
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