SKILLET ROAST CHICKEN

Whenever I have a day off from work, there are days where I feel like cooking and there are days where if its not quick and easy it's not happening. The below recipe just happen to fall in the "not happening category". I had defrosted some chicken thighs for dinner and on my recent day off I just wanted to eat and relax. I'm a huge fan of high heat roasting, especially with meat as you get a crispy exterior and a juicy interior. And to be frank,  I'm also a fan of 1 skillet meals. I cleaned, seasoned and roasted these chicken thighs in one skillet and in under 30 minutes I was eating dinner. 

I've mentioned many times on my Instagram that adding vinegar to your chicken before roasting helps it cook faster and makes is juicier. The butter aids in a crispy skin and adding some chicken stock to the bottom of the pan prior to roasting helps the chicken stay moist while roasting. This no fuss recipe is perfect for several occasions including a lazy day at home and when guests pop up unexpectedly. 

Skillet Roast Chicken Thighs

4 Chicken thighs, cleaned and patted dry 

2 capfuls of Apple cider vinegar

Chili Powder 

Paprika 

Garlic powder 

Sea salt 

Oil

1/4 c. Chicken or vegetable stock 

4 slices of Butter 

 

Preheat oven to 400 degrees. Season cleaned chicken thighs with the first 5 ingredients and toss in a small amount of oil. Place seasoned chicken thighs skin side down in an ovenproof non-reactive skillet. Add chicken stock to the skillet and place a slice of butter on top of each piece of chicken. Place the entire skillet in a 400 degree oven and roast chicken for about 15 minutes or till cooked through on the bone. Once cooked, remove the chicken from the oven, and allow to rest for 5 minutes. Serve with your favorite fab sides.