Ingredients
The following ingredients have 4 Servings
- 6 Bone in and skin on Chicken Thighs
- 1 lemon - sliced
- 1 teaspoon vegetable oil
- Salt and Pepper
Instruction
- Preheat oven to 475°.
- Season chicken with salt and pepper.
- Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
- Nestle chicken in skillet, skin side down, and cook 2 minutes.
- Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. (remove accumulating fat during pan roasting to keep skin crispy).
- Add sliced lemons - placing some on bottom of pan to caramelize and some on top of chicken for flavor.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
