Two words: Chicken Thighs!!! Why in the world do we cook with chicken breasts when chicken thighs exist? I think we have all grown up eating dry, boring chicken breasts because we think it is easier; however, I am here to tell you that is certainly not the case. Chicken thighs are just as easy to make and oh my goodness, they just taste so much better! This technique I used to cook them called “Pan-Roasting” makes the skin on the top crispy while keeping the chicken oh-so juicy! Give these Pan-Roasted Greek Chicken Thighs try, gobble it up, and make your chicken dinner so much more enjoyable and delectable.
I hope these Pan-Roasted Greek Chicken Thighs begin to replace your weekly chicken breast!
- 4 bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- zest of 1/2 a lemon
- 2 tbsp. olive or avocado oil
- lemon wedges for serving
1.Preheat oven to 475 degrees.
2. Rinse and pat dry chicken thighs. Season the tops evenly (skin side) with salt, pepper, dried oregano, lemon zest and garlic powder.
3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes. (while the chickens are upside down, I lightly season the backs of the chicken thighs with a little more kosher salt and pepper).
4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.
5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
6. Serve with lemon wedge to squeeze over the top before eating.
Cooking method adapted from Bon Appetit.