Picnic Perfect Roasted Chicken
- 6 skin-on, bone-in chicken thighs
- 1 pinch Kosher Salt
- 1 pinch Freshly cracked balck pepper
- 1 pinch Cumin
- 1 tablespoon Olive Oil
- 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.
- 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.
skin, kosher salt, freshly cracked balck pepper, cumin, olive oil
Taken from food52.com/recipes/14048-picnic-perfect-roasted-chicken (may not work)