There are a few dishes in our regular rotation because they bring peace and tranquility into our home – and by that, I mean nobody complains when I make it
On second thought, this meal isn’t entirely peaceful… my daughter has been known to steal some off my plate when I’m not looking 😉
These crispy roasted chicken thighs are definitely an all-star dish in our house – they’re deliciously crispy on the outside and tender on the inside.
And flavour…sooo much flavour
I highly recommend a cast iron or stainless steel skillet for this recipe for a wonderful crust to form. Non stick pans are fine too but it’s just not the same
INGREDIENTS
- 4 chicken thighs – bone-in, skin on
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 3/4 tsp sea salt
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- parsley for garnish
- 1 to 2 tbsp olive oil for pan
DIRECTIONS
Pat chicken thighs with paper towel to dry
Mix all ingredients and allow it to marinate for at least 1 hour in fridge
Preheat 425
Heat oil in cast iron pan
Place thighs skin side down and cook without moving for approximately 5 minutes or until skin is brown and crispy. Do not crowd pan.
Flip chicken over, let sear for one more minute.
Transfer thighs to oven (either in cast iron pan or oven safe dish) and let roast for about 20 minutes until cooked through and internet temperature reaches 165F (for improved taste, over 180F)
