Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs

This Bon Appétit recipe for the crispiest cast-iron chicken thighs has become one of my go-to’s for easy weeknight cooking.

Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs // www.WithTheGrains.com

Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs

Here’s something quick and versatile for you. This Bon Appétit recipe for the crispiest cast-iron chicken thighs has become one of my go-to’s for easy weeknight cooking. Store extra chicken thighs in your freezer, and you’re already halfway to a meal that feels elevated and special.

Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs // www.WithTheGrains.com

Pair the chicken thighs with frozen peas and polenta for a healthy meal that stretches your grocery shopping (lessons I learned during the pandemic). Pair it with a lovely German sparkling wine just because. (This bottle was extra special to me, as it was featured on my cookbook cover – more on that here.)

Crisp White Wine Pairing for Easy Weeknight Cooking // www.WithTheGrains.com

Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs // www.WithTheGrains.com

Waste Not, Want Not: What To Do With Leftover Polenta

What to do with leftover polenta, especially if it’s not enough for a side dish? I crumbled mine into a kale caesar salad. You can pan-fry the polenta if you’re a stickler for hot foods. Otherwise, serve it cold, and it’s like a cross between an herby crouton and a grain bowl.

How To Use Leftover Polenta // www.WithTheGrains.com

If you like these ideas for easy weeknight cooking, be sure to check out my cookbook, The Gluten-Free Grains Cookbook. There’s a whole section to inspire your weeknight cooking. On that note…

Easy Weeknight Cooking: The Crispiest Cast-Iron Chicken Thighs // www.WithTheGrains.com

You Might Also Like: Pickle-Brined Oven “Fried” Chicken Tenders with Hot Honey Mustard

This oven-“fried” chicken, from my cookbook, is a whole-grain way to eat a crusty piece of chicken without the mess of frying. The pickle brine is a little trick I picked up from a local chef (thanks Fiore Moletz!). It’s a resourceful way to use the pickling juices leftover after the pickles have been consumed, so you can waste less, and enjoy more!

Pickle Brined Oven Baked Chicken Tenders from The Gluten-Free Grains Cookbook // www.WithTheGrains.com

The Mint ‘n Maple Corner:

A little fall love from Julep. She is also a fan of chicken recipes.

Julep in the Fall // www.WithTheGrains.com

Crispiest Cast-Iron Skillet Chicken Thighs

Fancy enough for a Sunday supper yet quick enough for Wednesday's dinner, this crispy chicken thigh recipe from Bon Appetit has become one of my weeknight staples.
Course: Main Course
Keyword: chicken, meat
Yield: 4 servings
Author: Bon Appetit

Ingredients

  • 6 skin-on bone-in chicken thighs (about 2 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon avocado oil or other high-heat oil

Directions

  • Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes.
  • Reduce heat to medium-high. Continue cooking skin-side down, occasionally rearranging the chicken thighs and rotating the pan to evenly distribute the heat, until the fat renders and the skin is golden brown, about 12 minutes.
  • Transfer the skillet to the oven and cook for 13 more minutes. (Note: If you want to add a sauce to the chicken, now is the time.)
  • Flip the chicken, and continue cooking until the skin crisps and the meat is cooked through, about 5 minutes longer.
  • Transfer to a plate; let rest 5 minutes before serving.

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