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Le Red Oven

Kristen O'Brien - Bozeman, MT

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Crispy Cast Iron Skillet Chicken Thighs

February 23, 2019 By Kristen O'Brien 4 Comments

 

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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. 

Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristen O'Brien

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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.


  3. 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.

Filed Under: All Recipes, Dinner, Family Style, Gluten Free, Gluten-Free, Paleo, The Basics, Uncategorized, Whole30

Previous Post: « Creamy Tomato Soup
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Reader Interactions

Comments

  1. Monica

    February 28, 2019 at 8:16 pm

    Kristen! I found you! You were missing in my IG feed for so long and I finally googled searched your name and found you still have your website! Yeah! I’ve missed you on IG! You were one of my favs I followed. I enjoyed your stories, recipes, humor. You were a brightness to my feed! :))))

    Reply
    • Kristen O'Brien

      March 13, 2019 at 4:31 am

      That is so sweet. Thanks for searching and following!

      Reply
  2. Olivia Davis

    April 4, 2019 at 8:15 pm

    5 stars
    I’m going to ask my mom to make some of those muffin they look so good!

    Reply
    • Kristen O'Brien

      April 18, 2019 at 6:30 pm

      awww.

      Reply

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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