Learn how to make perfectly cooked chicken thighs in a cast iron skillet. Easy, healthy cooking technique for quick weeknight meals.
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CAST IRON SKILLET CHICKEN 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 425ºF.
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 165ºF.
Serve an enjoy!
Nutrients for one chicken thigh with skin: Calories: 380; Total Fat: 27.8g; Saturated Fat: 9.5g; Cholesterol: 141mg; Carbohydrate: 0g; Fiber: 0g; Sugars: 0g; Protein: 28.5g
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