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RECIPE: Idiot-proof chicken thighs
If you have ever read any of my cooking-related articles you know that, despite my general enthusiasm, I am very good at fouling everything up immensely.
RECIPE: Idiot-proof chicken thighs
If you have ever read any of my cooking-related articles you know that, despite my general enthusiasm, I am very good at fouling everything up immensely, whether it is half-raw pizza dough or an entire crappy meal sullying the legacy of Auguste Escoffier. That's why I am happy to share this moron-proof chicken thigh "recipe" with you. I make this on the reg and recently typed the process out for a friend, so I figured I would share here, too. All you need is some pollo, a couple pantry ingredients, an oven and a pan that can go into it. Here's to a gloriously non-fucked-up dinner.
Photos: Drew Lazor
Go Get This:
1.5-2 lbs. or 1 package skin-on, bone-in chicken thighs (4-5 thighs), dry and at room temp
Kosher salt
Cracked black pepper
Fresh thyme
Olive oil
Now Do This:
Preheat your oven to 325. Season the thighs generously on both sides with salt, pepper and fresh thyme. (Don't be stingy, as you'll lose a little bit of everything during the cooking process.) Coat the bottom of an oven-safe pan with olive oil and place it over medium-high to high heat.
Once your pan's nice and hot, place the thighs in skin side down. Let them go undisturbed for 5-8 minutes, or until skin is nice and browned. If you peek and the skin is still kinda chicken-yellow and uncaramelized, let them go a little longer.
After you're satisfied with the crispiness of the skin, flip the thighs simultaneously and repeat the searing process for the opposite side, 5-8 minutes (will brown faster than the skin side, FYI).
From here, all you've gotta do is take the pan, with the thighs skin side up, and toss it right onto the rack in your preheated oven. Let them go 15 to 20 minutes; you can always check their doneness by cutting into one and throwing the pan back in if it's still a little pink inside. But 15-20 minutes should do you just right.
That's it!
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