This recipe is the result of our never-ending quest to find really simple ways to get real food on the table really fast. In particular honor of the fact that Valentine’s Day rudely falls on a weekday this year, simple and fast were even more imperative. Enter Bon Appetit, with yet another solution to that age old quest. Mind you, this isn’t so much a “recipe” as it is a demonstration of a technique that deserves mastering. Fortunately, this technique is so simple that mastering it takes less time and effort than a Sunday crossword puzzle. It doesn’t hurt that in the original write up Bon Appetit describes the finished, crispy chicken skin as being as delicious as bacon. That sent Kyle running to the store for chicken thighs so fast that he left cartoon swirls and a little cloud of smoke behind him on his way out the door. That recipe also featured three simple ingredients and a cooking time under 30 minutes, which prompted a reenactment of the the Jerry Maguire “You complete me” scene. We’ve featured a number of techniques for cooking poultry here on the blog—the low-and-slow Chicken Confit is still a favorite for a super tender, succulent result when time isn’t a consideration—but if you’re in a hurry and don’t want to sacrifice flavor or texture, this is the way to go. We did adjust the time and temperature from the original recipe because with the higher temp and longer time, there was the risk that this would segue from recipe testing to smoke alarm testing. No bueno.
The real trick to this technique is to cook the chicken skin side down for all but the last five minutes. You’re not required to trim any excess fat from the thighs as you would be with most other recipes, because more fat to render equals crispier skin and happier dinner guests. It also means less prep time, in addition to only requiring one pan. (Seriously, the more you make this recipe, the more you’ll fall in love with it.) If you have a decent sized cast iron skillet, this is the time to use it. Otherwise, any large, heavy-bottomed, oven safe pan will do.
We reduced the oven temperature from 475º to 450º and opted for abbreviated cooking times at each phase. The original stove top pan sear went from 12 minutes to just five, and the first stint in the oven (still skin side down) dropped from 13 minutes to five. After you flip the thighs skin side up, they get a final 5 minutes—the only time that matches the original—in the oven, then you’ll check the internal temperature. You’re looking for 165. We’re not certain if it’s the result of equipment variations, or maybe we just used smaller pieces, but the total cook time of 15 minutes worked fine in our case.
We do think it’s better to err on the side of caution, since you can always throw undercooked food back in the oven for a little longer. If you go with the higher temperature and longer times, you run the risk of getting distracted (shiny object syndrome), and the only place you can throw overcooked, charred food is in the trash. “Thirty minutes or less” doesn’t buy you any brownie points in the romance department if it applies to an emergency pizza delivery. Pay attention, and you will be rewarded with perfectly bronzed, beautifully cooked chicken that serves as a fantastic centerpiece to a lovely meal.
We added sprigs of fresh rosemary to the pan for a little pop of flavor to complement the crispy, perfectly salted skin. Pair it with a simple vegetable side dish (our Skillet Green Bean Casserole is a perfect choice, btw) and a simple green salad and you’ve got yourself a wonderful, time-saving dinner option for busy weeknights that boasts major Sunday dinner vibes.
Another fantastic feature of this recipe is that it serves as something of a blank canvas, so you can top it with any sauce that tickles your fancy. We can vouch for the Spicy Tomato Oil and the Fish Sauce Vinaigrette, but you favorite barbecue sauce or a great Mustard Sauce would be perfect, as well. Once you give this technique a try, we’re fairly certain that it’ll become a go-to option a couple of nights a week. Simplicity never tasted so delectable. Enjoy!
Adapted from Bon Appetit.
- 4 skin-on, bone-in chicken thighs (about 1 ½ to 2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon canola or vegetable oil
- 1 sprig rosemary
- Preheat oven to 450°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over medium heat. Nestle chicken in skillet, skin side down, and throw in a sprig of rosemary. Cook, occasionally rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 5 to 7 minutes.
- Transfer skillet to oven and cook 5 to 7 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through (a thermometer inserted into the thickest part of the thigh - not touching any bone - should read 165°F), about 8 to 10 minutes longer.
- Transfer to a plate; let rest 5 minutes before serving.
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