Pan Roasted Chicken Thighs

Ingredients

• 2 lbs. bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 T. vegetable oil

Directions

1. Heat oven to 475 F.
2. Season chicken with salt and pepper on both sides. In a large cast iron skillet (or any other heavy skillet), heat oil over high until shimmering. Place chicken in skillet, skin side down, and cook 3 minutes.
3. Reduce heat to medium-high and cook for 10 minutes, or until skin is crisp and golden.
4. Turn off the burner and transfer the skillet to the oven. Cook for 5 minutes, check skin side for signs of burning, and continue cooking for 5 minutes.
5. Flip chicken pieces and continue cooking for 8-10 minutes. Remove to a platter and let rest for a few minutes before serving.