Juicy pan-roasted chicken thighs
This recipe for pan-roasted chicken thighs yields juicy, flavorful meat with a crispy skin, created using just a few essential ingredients. The simple method involves searing in a hot pan for perfect browning and tenderness.
Cook time 35 min
Prep time 35 min
Ingredients:
1 tbsp vegetable oil8 chicken thighs
1 dash black pepper
1 dash salt
Start your culinary journey with this simple yet delicious recipe for juicy pan-roasted chicken thighs. Using just a handful of ingredients, you can create a flavorful and satisfying dish that will impress your family or guests. Let’s dive into the process and cook up some perfectly seasoned, golden-brown chicken thighs.
Instructions:
- Remove the chicken thighs from any packaging and pat them dry with paper towels. This helps achieve a nice, crispy skin during cooking.
- Season each chicken thigh evenly with a dash of black pepper and a dash of salt. Set them aside.
- Place a large skillet or an oven-safe pan over medium-high heat. Allow it to heat up for a couple of minutes until it's hot enough for searing.
- Add the 1 tablespoon of vegetable oil to the pan, making sure to coat the bottom evenly with the oil.
- Place the seasoned chicken thighs skin-side down into the hot pan. Be careful not to overcrowd the pan; you may need to do this in batches if your pan isn't large enough.
- Sear the chicken thighs for about 5-7 minutes on the skin side, or until the skin is golden brown and crispy. Do not move the chicken during this time to ensure a good sear.
- Once the skin is nicely browned, flip the chicken thighs over using tongs.
- Continue cooking on the other side for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). You can use a meat thermometer to check this.
- Remove the chicken thighs from the pan and let them rest for a few minutes on a plate. This allows the juices to redistribute, making the chicken even juicier.
- Serve hot and enjoy your perfectly juicy, pan-roasted chicken thighs.
You've just made a mouth-watering dish of juicy, pan-roasted chicken thighs. This simple recipe is perfect for a weekday dinner or a special occasion. By using basic ingredients and straightforward techniques, you've created a meal that's both delicious and nutritious. Enjoy!
Juicy pan-roasted chicken thighs FAQ:
Cook chicken thighs for about 5-7 minutes skin-side down until golden brown, then flip and cook for another 5-7 minutes. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
Ensure the pan is hot enough before adding the chicken and avoid overcrowding the pan, which can lower the temperature. Patting the chicken dry before cooking also helps achieve a better sear.
Yes, you can substitute vegetable oil with oils that have a high smoke point, such as canola oil, grapeseed oil, or avocado oil, for pan-roasting.
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
Pan-roasted chicken thighs go well with a variety of sides such as roasted vegetables, mashed potatoes, rice, or a fresh salad for a balanced meal.
Tips:
- Pat the chicken thighs dry with paper towels before seasoning to get a crispy skin when roasting.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Let the chicken rest for a few minutes after roasting to retain its juices and ensure maximum flavor.
- Experiment with different seasonings like garlic powder, paprika, or rosemary to add more depth to the flavor.
- If the chicken skin isn’t crisping up, increase the heat for the last few minutes of cooking or finish it under the broiler.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 22g
Carbohydrates 0.36g
Fiber 0.01g
Sugar 0.00g
Fat 27g
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