The Foodist: Perfect Pan-Roasted Chicken
This The Foodist: Perfect Pan Fried Chicken is a favorite around here! It is equally good in the summer as it is in the winter. To shake things up, consider adding fruits to this dish to transform from a savory dish to a sweet one.
We generally serve this with a salad of fresh greens and a fresh vinaigrette or with sweet peas and mashed potatoes. This dish should be served in the cast iron pan as it looks so very dramatic. Make this to applause for your family or dinner guests.
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 tbsp chopped Rosemary
- 1/2 Tbsp chopped fresh Thyme,
- 1 Tbsp Chopped Parsley
- 2 Tbsp Lemon zest or juice
- Salt and Pepper (fresh cracked is best)
- Preheat oven to 475°.
- Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
- Rinse and dry chicken, then season chicken with salt and pepper.
- Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high;
- Continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- If available add your herb to the chicken. Arrange atop the chicken.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Serves 2 TO 4 [MAIN-COURSE]