Iron-Skillet Chicken Thigh Recipe
- 4 bone-in skin-on, chicken thighs (about 6 ounces each)
- 2 teaspoon coconut oil
- kosher salt and pepper
- garlic powder optional
- smoked paprika optional
Preheat oven to 425F.
Pat chicken dry with some paper towels to absorb excess moisture. Season skin side generously with salt and pepper. Flip and season the meat with salt and pepper and any additional spices you like (if you decide to stick to salt and pepper, your chicken will still be delicious).
Heat cast iron skillet over a medium heat. Add coconut oil to coat the bottom of the pan (if you have excess oil in the pan, carefully wipe it out with a paper towel).
Once the oil is hot, place chicken skin side down in the pan and set your timer for 6 minutes. You want to brown the skin to a golden brown color. The chicken will easily release from the pan when it is done.
Flip the chicken and pop into the oven for 20-25 minutes or until it reaches an internal temperature of 165F. Serve an enjoy!
Calories: 1222kcal | Protein: 140g | Fat: 69g | Saturated Fat: 27g | Cholesterol: 468mg | Sodium: 373mg | Potassium: 2326mg | Calcium: 129mg | Iron: 4.3mg