Author Notes
With just-as-crispy skin, swap this simple roasted recipe for your go-to fried favorite. This roasted recipe is so simple, and crispy, you’ll barely notice you’ve turned the oven on at all, and you needn’t worry about standing over a pot of bubbling oil. Perfect for a weekend picnic or a Sunday supper, it makes wonderful leftover chicken salad or a great rustic club sandwich. My favorite part: The simple addition of cumin to the seasoning — a trick an old cooking buddy used when making our restaurant’s staff meals — adds just a hint of exotic flavor to the mix. —La Vita Cucinare
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Ingredients
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6
skin-on, bone-in chicken thighs
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1 pinch
Kosher Salt
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1 pinch
Freshly cracked balck pepper
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1 pinch
Cumin
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1 tablespoon
Olive Oil
Directions
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Preheat the oven to 475 degrees Fahrenheit. Place a 12-inch cast-iron or heavy duty, non-stick skillet over high heat, and cook until the oil is hot but not smoking. Season both sides of the chicken generously with salt, pepper and cumin and place, skin-side down, in the skillet. Cook for two minutes, then reduce heat to medium-high. Continue cooking, rotating pan and rearranging chicken (leaving skin-side down) to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes longer.
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Transfer the skillet to the oven and cook an additional 13 minutes. Flip the chicken, and continue cooking until the skin is crispy and meat is cooked through, about 5 more minutes. Transfer the meat to a plate or cooling rack and let rest 5 minutes before serving.
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