2 servings kosher salt and pepper black freshly ground
2.3 pounds skin-on bone-in
1 tablespoon vegetable oil
Equipment
frying pan
oven
Directions
Preheat oven to 475°F. Season chicken withsalt and pepper.
Heat oil in a 12" cast-ironor heavy nonstick skillet over high heatuntil hot but not smoking. Nestle chicken inskillet, skin side down, and cook 2 minutes.Reduce heat to medium-high; continuecooking skin side down, occasionallyrearranging chicken thighs and rotating panto evenly distribute heat, until fat rendersand skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 moreminutes. Flip chicken; continue cookinguntil skin crisps and meat is cookedthrough, about 5 minutes longer.
Transferto a plate; let rest 5 minutes before serving.
Per serving: 366 calories, 25 g fat, 0 g carbohydrates
