I've been oven roasting chicken thighs forever. Results have usually been okay.
But what I've recently discovered beats it out, no contest. The thighs come out more succulent and evenly cooked every time. I'm talking about pan roasting using a cast iron skillet.
Salt and pepper the medium sized thighs on both sides, then place them, skin side down, on a medium hot cast iron skillet that's coated with a tablespoon of lard. It should be hot enough to sizzle immediately upon contact. Leave it there for ten minutes, then place the skillet into a preheated 425 degree oven on a rack placed in the middle position. Leave it in there another 5 minutes, then turn it and leave it in there another 10 minutes. Remove the skillet to the (now) cool stove top, and let the chicken sit on the hot skillet another five minutes, then plate.
You will want to let it sit on the plate another five or ten minutes till it’s cool enough to eat if you don't want a scorched mouth. Once you do, however, you will find that it's perfectly cooked, succulent, and delicious.
For small thighs, the final cook period would be more like eight minutes (rather than ten), and for very large thighs, the final cook period would be more like twelve minutes.
PS If you'd like additional seasoning (such as fresh squeezed lemon juice, garlic powder, and rosemary), you can add that to the non-skin side just before placing in the oven, then again on the skin side right after the turn, followed by the last ten minute cook period.
It's delicious, though, with just plain salt and pepper.
I've been oven roasting chicken thighs forever. Results have usually been okay.
But what I've recently discovered beats it out, no contest. The thighs come out more succulent and evenly cooked every time. I'm talking about pan roasting using a cast iron skillet.
Salt and pepper the medium sized thighs on both sides, then place them, skin side down, on a medium hot cast iron skillet that's coated with a tablespoon of lard. It should be hot enough to sizzle immediately upon contact. Leave it there for ten minutes, then place the skillet into a preheated 425 degree oven on a rack placed in the middle position. Leave it in there another 5 minutes, then turn it and leave it in there another 10 minutes. Remove the skillet to the (now) cool stove top, and let the chicken sit on the hot skillet another five minutes, then plate.
You will want to let it sit on the plate another five or ten minutes till it’s cool enough to eat if you don't want a scorched mouth. Once you do, however, you will find that it's perfectly cooked, succulent, and delicious.
For small thighs, the final cook period would be more like eight minutes (rather than ten), and for very large thighs, the final cook period would be more like twelve minutes.
PS If you'd like additional seasoning (such as fresh squeezed lemon juice, garlic powder, and rosemary), you can add that to the non-skin side just before placing in the oven, then again on the skin side right after the turn, followed by the last ten minute cook period.
It's delicious, though, with just plain salt and pepper.
Only way I've cooked chicken thighs, forever...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
I've been oven roasting chicken thighs forever. Results have usually been okay.
But what I've recently discovered beats it out, no contest. The thighs come out more succulent and evenly cooked every time. I'm talking about pan roasting using a cast iron skillet.
Salt and pepper the medium sized thighs on both sides, then place them, skin side down, on a medium hot cast iron skillet that's coated with a tablespoon of lard. It should be hot enough to sizzle immediately upon contact. Leave it there for ten minutes, then place the skillet into a preheated 425 degree oven on a rack placed in the middle position. Leave it in there another 5 minutes, then turn it and leave it in there another 10 minutes. Remove the skillet to the (now) cool stove top, and let the chicken sit on the hot skillet another five minutes, then plate.
You will want to let it sit on the plate another five or ten minutes till it’s cool enough to eat if you don't want a scorched mouth. Once you do, however, you will find that it's perfectly cooked, succulent, and delicious.
For small thighs, the final cook period would be more like eight minutes (rather than ten), and for very large thighs, the final cook period would be more like twelve minutes.
PS If you'd like additional seasoning (such as fresh squeezed lemon juice, garlic powder, and rosemary), you can add that to the non-skin side just before placing in the oven, then again on the skin side right after the turn, followed by the last ten minute cook period.
It's delicious, though, with just plain salt and pepper.
My guilty pleasure is the wife's dijon balsamic shake n bake chicken thighs. Makes me all emotional for childhood again. It's damn smell that hits you when you walk in the house. Instant time machine.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
That's an improvement over traditional oven roasting. I started getting into that this past summer. Good summer alternative, because it doesn't heat up the kitchen, but any other time of the year, pan roasting is the way I'm going from now on.
I'm a CI freak myself...steakhouse steak at home! Yummm!
Do you put a cover on that, either burner or oven?
Not for the recipe in the starting post. Of course the cast iron Dutch Oven gets covered when braising or making a stew. Made a great lamb stew that way a couple of weeks ago, and some braised short ribs last week.
It occurs to me that I enjoyed them traditionally oven roasted back when I had a gas oven range. Since switching to electric a couple of years ago, I cannot make them taste particulary good oven roasted. Regardless, I love the way they come out pan roasted in a cast iron skillet according to the recipe in the starting post of this thread.
![[Linked Image from i.postimg.cc]](https://i.postimg.cc/ht28Sj1x/608533-F3-9-F8-E-48-A7-A950-DE8-F9876-CDC3.jpg)
