From Ethan: “I usually only make 4 thighs so I crush a clove of garlic or two, give a (half or whole) onion a rough chop, and grab some small fingerling potatoes (cut smaller if needed), then throw them in the empty space in the skillet maybe 4 to 5 minutes before its transferred into the oven. Hopefully this isn’t too haphazard for you to use!”
Don’t worry, I translated his instructions into the recipe below.
Ingredients
1 lb skin-on, bone-in chicken thighs
Salt and pepper, to taste
1-2 cloves garlic, crushed
Fingerling potatoes, cut smaller if needed
1⁄2 onion, roughly chopped
Directions
Preheat oven to 475° F (245° C).
Season chicken with salt and pepper. Heat oil in a large cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking 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.
Add garlic, potatoes, and onions in the empty space in the skillet about 5 minutes before transferring skillet to oven.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
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