Perfect Pan-Roasted Chicken Thighs

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat only, raw

  8 thigh, bone and skin removed or 552g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. 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