Crispy Skin Chicken Thighs

Ingredients

• Bone-in chicken thighs

  meat/protein
  4 lb

  $18.00
• Russet potato

  produce
  3.2 potato

  $2.24
• Carrots

  produce
  4 carrot

  $2.00
• Yellow onion

  produce
  1.6 onion

  $1.60
• Olive oil

  pantry
  8 tbsp

  $2.00
• Garlic

  produce
  24 cloves

  $2.40
• Rosemary

  spices
  2 tsp

  $0.20
• Thyme

  spices
  2 tsp

  $0.20
• Lemon

  produce
  2 lemon

  $1.20
• Black pepper

  spices
  4 tsp

  $0.20

Instructions

1. 1

   Pat thighs dry, salt skin heavy.

2. 2

   Cube veg, toss with oil, garlic, rosemary, thyme, salt on a sheet pan.

3. 3

   Sear thighs skin-down in oven-safe skillet 8 min until crisp. Flip.

4. 4

   Transfer skillet to oven; sheet pan veg on a rack below. Bake at 425°F for 25 min.

5. 5

   Squeeze lemon, plate thighs over veg.

Prep Timeline

Firehouse Notes

• Dry skin = crispy skin. Pat hard.
• Don't move thighs while searing — let the crust form.