About
Cast-Iron Chicken Thighs show you how to do skin-on chicken right: make it as crispy as all get-out! The succulent, juicy thighs are cooked almost entirely skin-side down and are actually weighed down to make sure every inch of the flavorful skin is crisped to a crunchy golden-brown. Making the most of Cast-Iron Chicken Thighs is the bright, tangy, and mildly spicy pan sauce, which adds a little sunny feeling to each forkful of chicken goodness! All that amazing taste is something to celebrate, and trust us, your tastebuds certainly will!
Ingredients
- 1/3 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary
- 1/4 teaspoon red pepper flakes
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 small chicken thighs, bone-in and skin-on
- 8 cloves garlic, smashed, skins removed
Directions
Step 1 -Whisk together the stock, the lemon juice, the mustard, the rosemary, the red pepper flakes, the salt, and the pepper in a bowl.
Step 2 -Heat a 12-inch cast-iron skillet over medium heat until hot, about 1-2 minutes.
Step 3 -Season the chicken with the salt and the pepper.
Step 4 -Place the chicken in the skillet, skin-side down. Then, place a second skillet on top of the chicken, adding soup cans on top of the second skillet to weigh it down.
Step 5 -Cook until the skins are golden-brown and crisp, about 7-9 minutes.
Step 6 -Remove the soup cans and the top skillet and flip the chicken.
Step 7 -Reduce the heat to medium-low.
Step 8 -Add the garlic to the skillet and cook until the chicken is cooked through at 165 degrees F, about 2-3 minutes.
Step 9 -Transfer the chicken to a platter, reserving the skillet and its drippings.
Step 10 -Add the stock mixture to the reserved skillet and cook, scraping up any browned bits at the bottom, until it is slightly thickened, about 1-2 minutes.
Step 11 -Spoon the sauce over the chicken.
Step 12 -Serve.
