Simple Salt and Pepper Cast Iron Chicken Thighs

easy Simple Salt & Pepper Cast Iron Chicken Thighs garnished with arugula.

Simple Salt and Pepper Cast Iron Chicken Thighs

This is a back to basics recipe – I love making this chicken and adding some touches before baking like lemon slices or garlic although I usually end up eating it as is, paired with a big pile of veggies for a healthy “reset” dinner.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Servings

Calories 269kcal

Author Kylie Mazon-Chambers

Ingredients

6 bone-in skin-on chicken thighs
Kosher salt, as needed
Freshly ground black pepper, as needed
1 tablespoons extra-virgin olive oil

US Customary - Metric

Instructions

Heat oven to 400ºF (200ºC). Pat the chicken thighs dry with paper towels then generously season them on both sides with salt and pepper.
Heat a large cast-iron skillet over medium heat, add the chicken thighs skin-side down to the cast iron, being careful not to overcrowd the pan (you may have to work in batches).
Cook the chicken, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes.
Remove the excess fat from the pan into a heatproof bowl then move the cast-iron skillet with the chicken (add all chicken to the pan if you worked in batches) to the oven. Bake until cooked through completely, about 20 minutes. Serve the chicken thighs hot.

Video

Notes

Save the chicken fat from the pan (schmaltz)! I like to use it in place of olive oil for roasting vegetables. This no-waste alternative is like liquid gold, as it adds so much flavor to anything it’s cooked with.

Nutrition