Pan Seared Chicken Thighs

Servings

Serving size

1 thigh

COOKING TIME

This recipe can be multiplied and makes great leftovers hot, cold, or used in other recipes. Keep refrigerated.

Ingredients

1/2 lbs Bone-in, skin on chicken thighs (2 thighs)

1/4 tsp. Salt

1/8 tsp., ground Black pepper

1 1/2 tsp. Olive oil

Instructions

Gather all ingredients and equipment.

Preheat an oven to 400°F(200°C).

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Place a large pan on the stove over medium-high heat and add the oil. Heat the pan so it’s hot but the oil is not smoking.

Carefully add the chicken to the pan skin side down. The meat should sizzle when you add it. If it doesn’t then the oil is not hot enough and you should remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken on one side until it is a deep golden brown color. You can flip the chicken when it easily releases from the pan. If the meat is sticking to the pan then it is not ready, do not force it.

Place the pan with the chicken in the oven and cook for an additional 10-12 minutes or until the chicken has reached an internal temperature of 165°F (74°C).

Remove the pan from the oven. Allow the chicken to cool for about 5 minutes, then transfer the chicken from the pan to a plate and serve.