What you need:
4 - 6 (bone in and skin on) chicken thighs
Seasonings
Grapeseed or Coconut oil
First, preheat the oven to 475. Rinse your chicken thighs and pat dry. Season with salt and pepper. Heat a skillet on medium high heat with a couple tablespoons of grapeseed or coconut oil (we need a high smoke point). When pan is hot, add chicken thighs skin side down. Cook for about 5-10 minutes until golden and crispy. While cooking, add a dry seasoning mix to the side not cooking. I used crushed coriander, marjoram, oregano and garlic. Flip over and cook about 3 minutes on the other side then transfer to an oven safe pan and roast in the oven for about 20 minutes or until juices run clear. If you are cooking in an oven safe skillet, no need to transfer, just pop that bad boy in the oven. Let rest for a few minutes before serving.
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