If you want to nerd out on why ghee is so awesome, check this out. Continue to pan fry for another 10 minutes. Well l’ve spent all that time just seasoning it and this is my virgin meal!! This does splatter and the fat gets everywhere. Roast the chicken … day. Season both sides of the chicken thighs with salt and pepper. SO glad chicken thighs were on sale at our local grocer’s this week — good eatin’ for a mere pittance. On medium high???? Wondering what you think about trying to do the same thing with split chicken breasts. Restaurant recommendations you trust. Lowering the chicken thighs into the oil slowly, helps the skin create a sear which will prevent them from sticking to the bottom of the skillet. I loved fried chicken then, as I still do today, but, now with healthier ingredients. Followed the directions exactly and the chicken was perfect!!! You can leave the oven off when making this simple, Mediterranean-flavored braise. We don’t typically eat the thighs unless part of a casserole or something. Thanks for this great recipe! Once you flip these on the stovetop do you immediately put in oven or keep it on stovetop for a while? Sunday is his first day off, so I try to make a special dinner for him every week after Zoom church. But for ages the only cut of chicken I would make were chicken breasts! Tried this recipe and loved the result! I often figure that out way too late and make a bit of a mess. Meanwhile, I had my Cast Iron Circular Griddle for Pancakes in the portable Convection Oven at 325 was heating. Your email address will not be published. Thanks for sharing. So good!! Thanks for the recipe . Thank you for the easy to follow recipe. Set the timer for 20 and I am done! Cast Iron-Braised Chicken Thighs. Sauce. This is my favorite go to for Crispy thighs and these taste as good or better than fried. ), some chicken (we prefer bone-in, skin-on thighs, but anything goes, really) and a few basic kitchen staples. Pat the chicken skin dry with paper towels, then season with salt and pepper. I was looking for an alternative to fried chicken and this was a very straightforward recipe and technique. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Once the oil is hot, slowly lower the chicken thighs, skin side down. It tastes great and is simple to make without using tons of dishes to prepare it. I made them yesterday and multiple other times and I have some in the oven as I am writing this. Are y’all using an easy bake oven and stove or? Hi, I'm Tasha! Juicy and perfect! I just had to comment that these turned out perfectly! Maybe not enough oil on the pan to begin with? This saves the oven cooking at least 30 minutes more, and the fat is out of the final phase! I timed the thighs, flipped them in the Stainless Steel skillet and let them cook for three minutes. Yum! Sometimes, I’ll add a spice mix like curry powder or smoked paprika (my favorite spice) to the meat side of half the chicken, and the other half, I’ll leave plain except for salt and pepper. When ready to serve, stir the lemon juice into the sauce and season to taste with salt and pepper. Hello Pauline! I did drain out some of the fat before putting in the oven will save for a gravy in the future. Other than a super simple seasoning of salt, pepper, and a little bit of garlic powder, there isn’t much else to the prep work for these chicken thighs. Best chicken ever 3 simple ingredients. If you click through our links and make a purchase, we earn a little cash, which helps us keep bringing new information to you online. I was a little unnerved by the heat selections, so I kept a very close eye on them and I did use the spatter shield. Thank you!! The chicken came out superb!! I also spooned out most of the oil/fat before moving to the oven and that significantly cut back on the amount of smoking (still a little but not enough to set off the alarm). Transfer skillet to oven and cook 13 more minutes. Looking for more chicken dinner ideas to change things up? Mark, I’m excited to hear that you enjoyed it! Perfection when followed exactly, every time. Crispy Cast Iron Skillet Chicken Thighs are always a hit with the family and are a mostly hands-off dinner that is ready in less than 30 minutes! This was such an easy way to make delicious chicken! This site uses Akismet to reduce spam. Every time I make them, these get gobbled up really quick. Oh my gosh! A splatterguard really comes in handy to keep cleanup to a minimum later. Thanks for sharing. This was amazing ! Meanwhile, season the second side of the thighs with paprika, salt, and onion powder. Oh, and texture – especially crispiness or crunch – is one of the ways to make food more exciting! This was delicious, but I wasn’t anticipating the mess. Place the skillet in the oven and bake for 15 minutes. Breasts, drumsticks etc. I really should have read the reviews. Place the garlic cloves in the cast iron skillet all around the chicken thighs. Thank you soooo much for this new fave! i have some reason to believe it burns just like other spices. Remember, this recipe is more about the steps, so no hate mail if you were expecting creative ingredients or big flavors. PO Box 33874 Tried this the other night, Wow! I used my go to chicken spices that I call Scarborough Fair (parsley, sage, rosemary and thyme) along with salt and pepper. The veggies cook in the chicken fat and they keep it from splattering all over the oven. At first I thought it was the garlic burning, but the second time I did it without the garlic, the smoke alarm still went off. Use a pot holder or kitchen towel to move the skillet right into the oven. These turned out great! My new go to!! I just open a window and turn on the hood above the stove. Save the bones so you can make homemade bone broth! We love this recipe! Season chicken with salt and pepper. Turned out so good! Come along with my husband and I on the journey of our Paleo Charmed Life. Made this tonight and it turned out perfect..it really is a game changer! This recipe is great when you have an entire day to read the novel sized preface. That way, I can season the meat when I reheat it with whatever flavor profile I want (ex: garlic, Italian herbs, curry powder, etc.). Once they have seared for about 7 minutes or so, a wonderful crust forms and the skin is just full of flavor and crispy goodness. These cast iron chicken thighs are juicy and have a ridiculously crispy skin. I never eat thighs—before! They look so juicy. To revisit this article, select My Account, then View saved stories. I’m attempting this with skinless thighs….hoping it works….. we recently downsized and are left the grill behind. I have not tried it with just three, but I think the cooking time should remain the same. Thanks! It’s so easy and they come out so good – nice crispy skin and super moist meat. Hi Sally…it will not work the same without the skin! A Superb way to cook, Thank you! Heat the oil in a cast iron skillet on medium high heat. Thanks for the recipe! When it comes to the initial sear and rendering stage, for example, I err on the medium side of medium-high, and even then I usually get golden-brown at around the eight-minute mark.