These chicken thighs from Lodge are a game-changer when it comes to a simple, inexpensive weeknight dinner. Cast iron crisps up the skin beautifully.
Makes 4 to 6 servings
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
Preheat the oven to 425 degrees F.
Pat the chicken thighs dry with a paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.
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. Cook without moving for 7 to 9 minutes, so the fat can render and the skin can get nice and crispy.
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 to 20 minutes, until cooked through and the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read meat thermometer.
Recipe from Lodge Cast Iron