Pan Roasted Chicken Thighs
Bone in chicken thighs are pan seared in a skillet then oven roasted to succulent, crispy skinned perfection.
Ingredients
- 4 bone-in skin-on chicken thighs (about 1 pound)
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon avocado oil
- 1 small bunch fresh herbs such as rosemary, thyme, parsley
- 1 clove garlic peeled
Instructions
- Preheat the oven to 350˚.
- Heat a 10 inch sauté pan on medium high heat and season the chicken thighs with salt and pepper.
- Add the avocado oil to the sauté pan and when the oil starts to shimmer, add the chicken to the pan and cook for 3 to 4 minutes on each side until golden brown.
- Place the pan in the oven and cook the chicken for 10 minutes.
- Remove the pan from the oven and place back on the stove at medium heat. Wrap the pan handle with a towel so you don't burn your hand.
- Add the whole stems of herbs and cloves of garlic to the pan and baste the chicken thighs. Continue cooking until the chicken reaches an internal temperature of 165˚F.
- Serve hot or refrigerate until needed. It can keep in an airtight container for 3 to 4 days in the refrigerator.