Perfect Pan-Roasted Chicken Thighs

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As much as I love to learn new recipes just like many of you, don’t always have time in the kitchen. In spite of time shortage, I still want to learn something new, quick and of course yummy (which is sometimes a challenge to look for one that fits all these πŸ™‚ ).

I still have half of the chicken thighs I used for sweet potato waffles and chicken last time. Though the chickens just turned out ok, I have no plan of doing deep frying again – for now. I found this crispy-skin chicken thigh recipe with no frying involve and absolutely no fancy ingredients. The recipe didn’t look interesting at all at first glance but I was intrigued with the description – “delicious as bacon”. And they really mean it. This recipe is from Bon Appetit.

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Chicken thighs, 1 Tbsp vegetable oil, salt and pepper.

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Brown the skins until they are golden in color. Then transfer the pan and chickens in the oven. The recipe didn’t ask to cover the pot but I can’t help not to cover it with the splattering oil and turned out just fine. I think the trick here is cooking the chickens using the fat from their skins which make them very tasty. I also believe that using a cast iron pan that feels like heavier than me, makes the food taste better.

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Out in the oven. Crispy skin, tender and cooked thoroughly inside and so delicious…and it’s true, it’s delicious as bacon. I can now say goodbye to fried chicken. According to my husband this is the best chicken I’ve made. And I agree, it’s also the simplest and easiest chicken recipe.

“You don’t want to make a steady diet of just lettuce. You don’t want to make a steady diet of fried chicken.”
~Paula DeenΒ 

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