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
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.
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.)
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.
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…
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!
The Mint ‘n Maple Corner:
A little fall love from Julep. She is also a fan of chicken recipes.
Crispiest Cast-Iron Skillet Chicken Thighs
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.
