Pan Roasted Chicken Thighs

I have tried a few times now to get the crunchy skin flavor of chicken thighs and I am happy to say I finally found something simple that was really yummy...and crunchy! It was so flavorful that even my husband who is not a fan of skin on his chicken liked it.

Pan Roasted Chicken Thighs

4-6 skin-on, bone-in chicken thighs
Kosher salt and ground black pepper
1 tablespoon vegetable oil

Preheat oven to 475 degrees. Season chicken with salt and pepper. Heat oil in a skillet over high heat until hot but not smoking. Lay chicken in skillet, skin side down and cook for 2 minutes. Reduce heat to medium high and continue cooking skin side down. Occasionally rearranging chicken thighs and rotating chicken to evenly distribute heat until skin is golden brown, about 12 minutes.

Transfer chicken to an oven safe pan (with oils) and cook for 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate and let rest for 5 minutes before serving. YUM!