4 Servings 35 min Cook
1 Tbsp Vegetable Oil
8 Thigh, bone and skin removed Chicken Thigh
1 Dash Pepper
1 Dash Salt
Preheat oven to 475F.
Season chicken with salt and pepper.
Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
Nestle chicken in skillet and cook 2 minutes.
Reduce heat to medium-high; continue cooking, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes.
Flip chicken; continue cooking until meat is thoroughly cooked through, about 5 minutes longer.
Transfer to a plate and let rest 5 minutes before serving.
1 serving is about 2 thighs
