Chicken thighs are delicious, especially when you can achieve amazingly crispy skin that is full of flavour. The key is to render the fat out of the skin utilizing direct high heat, while still allowing the meat to cook without drying out. The result is a combination of time on the stove top and in the oven. It may be an extra step (but not an extra dish!), and it is oh so worth it.
1 tbs olive oil
4 large chicken thighs or 8 small chicken thighs, with skin
Salt and pepper to taste
Special equipment: large oven-proof skillet such as a cast-iron skillet (most non-stick skillets can only go in the oven under 400F, check manufacturer specs).
Preheat oven to 425F.
Season chicken with salt and pepper.
Coat a large room-temperature, oven-proof skillet (cast-iron works best) with 1 tsp oil. Add chicken to un-heated skillet, skin side down. Place skillet over medium heat and cook, letting skin render and brown. Pour off excess fat to maintain a thin coating in pan, until chicken is cooked half way through, about 10 mins.
Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through and skin is crisp, about 6-8 mins. If oil is spitting, tent with tinfoil. Check doneness with a meat thermometer (should be 165F).
Set aside and let rest for 5 mins to reabsorb the juices.
Recipe adapted from Bon Appétit