How to Cook Chicken Thighs

Method

1. 1 Pat the chicken very dry and leave it at room temperature for 15 minutes.
2. 2 Wrap the underside and edges of a heavy 10-inch skillet with foil; this will serve as a weight. Set a 12-inch cast-iron skillet nearby.
3. 3 Season both sides of the thighs generously with salt and pepper. Arrange them skin-side down in the unheated large skillet, then place the foil-wrapped skillet on top.
4. 4 Cook over medium heat without moving the chicken until the skin is deeply browned and most of its fat has rendered, about 15 minutes.
5. 5 Remove the weight, turn the thighs, and reduce the heat to medium-low. Cook uncovered until lightly browned and 175°F at the thickest point, about 5 minutes.
6. 6 Rest skin-side up for 5 minutes before serving.