Crispy chicken thighs

A good chicken thigh is perfect for dinner any day of the week if you ask me. It seems like I often times try to go crazy with the chicken, so learning this cooking technique was important to me.
This cookbook I'm pulling this from is from a Cast Iron specialty book. I got my first cast iron roughly a month ago, and I am in love!!!! So any excuse to bring out my skillet or dutch over makes this chicka happy.

Ingredients
6 skin-on, bone-on chicken thighs
Kosher salt and black pepper
2 tsp of vegetable oil
(Literally, this is the entire list!)

Directions
Preheat oven to 425.
Season chicken thighs with salt and pepper.
Heat oil in a 12 inch cast iron skillet, until it shimmers.
Nestle all 6 chicken thighs in pan, and rotate them every 2 minutes, promoting even cooking and letting the skin brown.
Transfer pan to oven for about 12 minutes to cook through.
Put pan back on stove top, and use tongs to flip the chicken skin side up, and cook for 2 minutes.
Let chicken rest for 5 minutes.

Changes I Made!
The skin did tend to stick some with the 2 minute wait, 3 minutes seemed to work better.
Also, 12 minutes isn't enough time for the larger pieces to monitor your chicken like crazy.

The recipe comes from Lodge Cast Iron Nation.

Comments

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