Chicken Thighs

Ingredients

• 6 skin-on, bone-in chicken thighs
• 1 tbsp EVOO
• Salt to taste
• Pepper to taste

Directions

1. 1Preheat oven to 425 degrees
2. 2Rinse chicken thighs and pat dry with paper towels
3. 3Heat EVOO in case iron skillet on medium-high heat
4. 4Wait until skillet is hot - right when oil just starts to smoke, toss in the chicken
5. 5Place chicken thighs, skin side down in preheated skillet
6. 6Cook 2 minutes
7. 7Reduce heat to medium, continue cooking skin side down for 12 minutes
8. 8Rotate chicken thighs in pan to cook evenly
9. 9Remove skillet from stove and place in 425-degree oven
10. 10Cook another 13 minutes
11. 11Flip chicken thighs, and cook another 5 minutes
12. 12Remove from oven, cover with aluminum foil, and let rest for 5 minutes, plate and serve
13. 13*Clean cast iron skillet when still warm. Use with just warm water and stainless-steel scrubbing pad. Do not use dish or other soap. Once clean dry immediately with towel. Rub small amount of EVOO over inside of skillet and store in dry place.