Crispy Chicken Thighs
What’s the secret to chicken thighs with nicely crisped skin? Sear them, skin side down, on the stovetop and then roast in a hot oven. For a satisfying weeknight supper, serve the chicken with pan-roasted broccoli (see related recipe at left).
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1/2 lemon, cut into 8 rounds
- 1 tsp. fresh marjoram leaves
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
Transfer the chicken and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving. Serves 4.