Servings: 4 servings 1x
Ingredients
- 4–6 bone in chicken thighs (~2 lbs)
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1/4 tsp finely ground black pepper
- 1/2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400F. Pat chicken thighs dry with a paper towel. Mix salt, garlic powder and black pepper. Season chicken thighs liberally on top and bottom with the mixture.
- Heat olive oil in seasoned cast iron skillet on the stovetop over medium high heat. When the skillet is very hot, place the chicken thighs in the skillet skin side down. Sear for 3 minutes, flip and cook another 3 minutes.
- Place the cast iron skillet in the oven and bake for 15 minutes with skin side facing up. Check for an internal temperature of 165F with an instant read thermometer to ensure doneness.
- If desired, cook under the broiler for a couple minutes to make sure the skin is extra crispy. Allow to rest on a plate or cutting board for 5 minutes before eating.
Notes
- Once cooked, allow to cool completely and store in the fridge for up to 4 days.
- Change up the dry seasoning mixture to fit your preferences. Add a little brown sugar for touch of sweetness and caramelization. Add some cayenne pepper powder for spice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.