Pan-Fried Italian Chicken Thighs
Description
This chicken dinner is juicy and full of flavor and takes only minutes from preparation to putting it on the table.
Ingredients
1 tbl. coconut oil or light flavored olive oil
4 chicken thighs with skins, washed and patted dry
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de province
Directions
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Pour oil into a large stainless or cast-iron skillet over medium heat, or a non-stick skillet.
Generously sprinkle the skin side of the chicken thighs with spices, place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done.