This is one of those simple but reliable recipes that you could make every week. And we do. The process yields crisp skin, and perfectly seasoned juicy meat that is dinner party worthy. I often skip the lemon in favor of a little white wine or broth. You can customize this recipe endlessly, but it's pretty good as it is--a foolproof pan-roasted chicken recipe.
Canal House Chicken
Adapted from Food52
1 Tblsp olive oil
8 bone-in chicken thighs (with skin!)
Juice from a lemon
Heat a heavy skillet over medium-high heat. When it is hot, add the olive oil.
Generously season the chicken on both sides with salt and pepper. Add them to the pan skin-side down and reduce the heat to medium. Let the chicken pieces cook for 15-20 minutes, turning down the heat if necessary, until the fat is rendered from the skin and it's crisp and brown.
Turn the thighs over, add the lemon juice to the bottom of the pan and cook 15 more minutes or until a meat thermometer registers 160 degrees. Remove the chicken pieces to a baking dish and cover. Let rest for 10 minutes before serving.