Perfect Pan Roasted Chicken Thighs(Rosemary Garlic)

• 6 skin on, bone in chicken thighs
• 1 tbsp vegetable oil
• Rosemary Sprigs
• whole garlic cloves

1. Preheat oven to 475. Season chicken with salt and pepper. Heat oil in a 12" cast iron pan over high heat until hot, but not smoking. Add chicken skin side down and cook for 2 mins. Reduce heat to med-high; continue to cook skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
2. Transfer skillet to oven after putting rosemary sprigs and garlic cloves between thighs in pan and cook for 13 more mins. Flip chicken, continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
3. Spoon off some of the chicken fat. Add 1/2 cup of chicken stock and bring to a boil. Reserve.
4. Transfer to a plate; let rest 5 minutes before serving.
5. Serve by spooning sauce over chicken.

skin, vegetable oil, rosemary, garlic

Taken from www.epicurious.com/recipes/member/views/perfect-pan-roasted-chicken-thighs-rosemary-garlic-50139286 (may not work)