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  • Southern Cast Iron

    CHICKEN again?

    Mar 19, 2019 6 minutes
    PHOTOGRAPHY BY JIM BATHIE
    RECIPE DEVELOPMENT AND FOOD STYLING BY KATHLEEN KANEN
    STYLING BY BETH K. SEELEY

    PRO TIP

    If you don’t have sherry vinegar, use red wine vinegar. Be careful when adding vinegar to a hot pan. It creates a strong vinegar aroma, so make sure to stand back.

    Pan-Roasted Chicken Thighs

    Makes about 3 servings

    A good pan-roasted chicken recipe is something every home cook should master, and the best thing is that only a few ingredients are needed to do the trick. You’ll be happily surprised by how something this easy can be so tasty!

    6 bone-in skin-on chicken thighs (about 2½ pounds), trimmed
    1½ teaspoons kosher salt
    ½ teaspoon ground black pepper
    1 tablespoon olive oil
    Garnish: fresh thyme

    1. Preheat oven to 425°. Sprinkle chicken with salt and pepper.

    In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, 3 to 4 minutes. Turn, and cook until browned, 2 to 3 minutes more. Remove chicken from skillet. Carefully drain any

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