Ingredients
Per serving (estimated)
- Calories
- 415
- Protein
- 42 g
- Fat
- 27 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Heat the oven to 425°F (220°C). Pat the thighs very dry and salt both sides.
- Lay them skin side down in a large cold cast-iron or oven-safe skillet. No added fat is needed.
- Set over medium heat. Cook without moving for 15 to 20 minutes, until the skin is deep golden and releases easily. Pour off excess fat into a jar partway through.
- Flip skin side up and move the pan to the oven for 10 to 15 minutes.
- Chicken must reach 165°F (74°C) in the thickest part without touching the bone. Thighs stay juicy well above that; 175 to 185°F gives the best texture.
- Rest 5 minutes on a rack so the skin stays crisp.