Crispy Cast Iron Skillet Chicken Thighs
This is more of a lesson in technique than a recipe. Fresh sage is used as the herb, but feel free to substitute fresh Rosemary or Thyme.
- 6 Bone in, skin on, chicken thighs (about 2 1/4 pounds) ~I used Bare, Smart chicken brand is great too and what I usually use.
- Kosher Salt and freshly ground pepper
- 6 Sage Leaves, Fresh ~ You can substitute Rosemary
- 2 Tablespoons Good cooking oil, such as Avocado Oil or Olive oil
Preheat oven to 475°. Season chicken with salt and pepper. Heat a 12" cast-iron or oven safe, nonstick skillet over high heat until hot and add the oil. The oil should ripple in the pan, but not be smoking hot.
Place a leaf of fresh sage on each chicken thigh skin and nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging moving chicken thighs slightly and rotating pan to evenly distribute heat, until the chicken fat renders (melts) and skin turns golden brown, about 12-15 minutes.
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.