Preheat oven to 400. Set the racks to the upper third of the oven.
Season the chicken with salt and pepper.
Heat oil in an oven safe skillet over medium-high heat until shimmering. Sear chicken skin side down without moving it for about 5-7 minutes to get a nice sear. Watch it carefully not to burn it yet resist moving the chicken as that will prevent the proper sear.
Flip the chicken, so that the skin side is now up, transfer into the oven and roast for 15-30 minutes until cooked through (*see note) to the internal temperature of 175. If the crust is still not as crunchy, you may broil it for a minute or two, if desired.
*NOTE: if making multiple chicken thighs, line a baking sheet with aluminum foil, fry chicken in multiple batches, place chicken pieces skin side up on a baking sheet after getting a nice sear.
Interesting note: it is safe to eat chicken thighs at 165, however, the juices may still run pink and chicken will still be chewy as the abundant connective tissue would not have been broken down just yet. For these reasons, chicken thighs are their best at 175.
Ingredients
Directions
Preheat oven to 400. Set the racks to the upper third of the oven.
Season the chicken with salt and pepper.
Heat oil in an oven safe skillet over medium-high heat until shimmering. Sear chicken skin side down without moving it for about 5-7 minutes to get a nice sear. Watch it carefully not to burn it yet resist moving the chicken as that will prevent the proper sear.
Flip the chicken, so that the skin side is now up, transfer into the oven and roast for 15-30 minutes until cooked through (*see note) to the internal temperature of 175. If the crust is still not as crunchy, you may broil it for a minute or two, if desired.
*NOTE: if making multiple chicken thighs, line a baking sheet with aluminum foil, fry chicken in multiple batches, place chicken pieces skin side up on a baking sheet after getting a nice sear.
Interesting note: it is safe to eat chicken thighs at 165, however, the juices may still run pink and chicken will still be chewy as the abundant connective tissue would not have been broken down just yet. For these reasons, chicken thighs are their best at 175.
