Recipe Background
Cast-Iron Chicken Thighs show you how to do skin-on chicken right: make it as crispy as all get-out! The succulent, juicy thighs are cooked almost entirely skin-side down and are actually weighed down to make sure every inch of the flavorful skin is crisped to a crunchy golden-brown. Making the most of Cast-Iron Chicken Thighs is the bright, tangy, and mildly spicy pan sauce, which adds a little sunny feeling to each forkful of chicken goodness! All that amazing taste is something to celebrate, and trust us, your tastebuds certainly will!
Cast-Iron Chicken Thighs show you how to do skin-on chicken right: make it as crispy as all get-out! The succulent, juicy thighs are cooked almost entirely skin-side down and are actually weighed down to make sure every inch of the flavorful skin is crisped to a crunchy golden-brown. Making the most of Cast-Iron Chicken Thighs is the bright, tangy, and mildly spicy pan sauce, which adds a little sunny feeling to each forkful of chicken goodness! All that amazing taste is something to celebrate, and trust us, your tastebuds certainly will!
Ingredients
- 1/3 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary
- 1/4 teaspoon red pepper flakes
- kosher salt to taste
- freshly ground black pepper to taste
- 8 small chicken thighs bone-in and skin-on
- 8 cloves garlic smashed, skins removed
Directions
- Whisk together the stock, the lemon juice, the mustard, the rosemary, the red pepper flakes, the salt, and the pepper in a bowl.
- Heat a 12-inch cast-iron skillet over medium heat until hot, about 1-2 minutes.
- Season the chicken with the salt and the pepper.
- Place the chicken in the skillet, skin-side down. Then, place a second skillet on top of the chicken, adding soup cans on top of the second skillet to weigh it down.
- Cook until the skins are golden-brown and crisp, about 7-9 minutes.
- Remove the soup cans and the top skillet and flip the chicken.
- Reduce the heat to medium-low.
- Add the garlic to the skillet and cook until the chicken is cooked through at 165 degrees F, about 2-3 minutes.
- Transfer the chicken to a platter, reserving the skillet and its drippings.
- Add the stock mixture to the reserved skillet and cook, scraping up any browned bits at the bottom, until it is slightly thickened, about 1-2 minutes.
- Spoon the sauce over the chicken.
- Serve.
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