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The skin is a treat. Here are four keys to making it crispy: First, pat the skin dry before you season it. Second, place the chicken, skin side down, in a heavy skillet over medium-high heat. Your pan may spit a little fat and smoke as if you were frying bacon. If that bothers you, then turn the heat down, increase the cook time, and gently render the fat from the skin. Third, watch the edges of the skin. When they go golden, pop the skillet in the hot oven. Fourth, flip the thighs during the last few minutes. Hot air will wash over the skins, crisping them.

Hunter Lewis
Recipe by Cooking Light May 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 thigh)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°. Meanwhile, place chicken thighs, skin side up, on a cutting board. Place plastic wrap over chicken; pound chicken to about 3/4-inch thickness using a meat mallet or small heavy skillet. Pat chicken skin dry with a paper towel. Sprinkle chicken evenly with salt, paprika, and pepper.

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  • Heat a 12-inch cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 8 minutes (let them be until the edges start to turn golden). Transfer hot pan to oven. Bake at 500° for 7 minutes. Turn chicken thighs over, and bake an additional 4 minutes or until chicken is done.

Nutrition Facts

332 calories; fat 22.4g; saturated fat 5.7g; mono fat 9.9g; poly fat 4.7g; protein 31g; cholesterol 182mg; iron 2mg; sodium 436mg; calcium 16mg.
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