Pan-Roasted Chicken Thighs

Pan-Roasted Chicken Thighs

Health Rating
Prep Cook Ready in Servings
5 min 35 min 40 min 4
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Ingredients


1/4 tsp Black pepper
6 thigh(s) Chicken thighs, boneless, skinless
1/4 tsp Kosher salt
1 tbsp Vegetable oil

Instructions


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.

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.

Nutrition Facts

Per Portion

Calories 221  
Calories from fat 100  
Calories from saturated fat 17.3  
Total Fat 11.1  g
Saturated Fat 1.9  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.3  g
Monounsaturated Fat 2.7  g
Cholesterol 114  mg
Sodium 299  mg
Potassium 362  mg
Total Carbohydrate 0.1  g
Dietary Fiber 0.0  g
Sugars 0  g
Protein 30  g

Dietary servings

Per Portion


Meat 1.8

Energy sources


Pygal 0% 380.433632567 107.251071444 45% 466.964611366 183.285954158 54% 293.094337574 207.143654238 45% 54% Carbohydrates Fat Protein
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