Crispy Cast Iron Skillet Chicken Thighs

Name: Crispy Cast Iron Skillet Chicken Thighs
Total time: 1 h 20 min
Ingredients: 2 ½ lbs. bone-in, skin-on chicken thighs (about 6-8); 1 teaspoon coarse salt; 1 teaspoon garlic powder; ½ teaspoon freshly ground black pepper; 1-2 Tablespoons olive oil

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Total: 80

Servings: 4

Ingredients

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2 ½ lbs. bone-in, skin-on chicken thighs (about 6-8)1 teaspoon coarse salt1 teaspoon garlic powder½ teaspoon freshly ground black pepper1-2 Tablespoons olive oil

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Instructions

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Step 1

Heat oven to 425 degrees F.

Step 2

Pat the chicken thighs dry with paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.

Step 3

In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot. Place chicken thighs into the pan, skin side down and cover with a splatterguard. Cook without moving for 7-9 minutes so that the fat can render and the skin can get nice and crispy.

Step 4

Once the chicken releases from the pan and has a nicely browned crust on the skin, flip the chicken pieces over using tongs. Transfer the skillet with the chicken to the oven and roast for 18-20 minutes until cooked through and the internal temperature of the chicken reaches 165 degrees F when tested with an instant read meat thermometer.