Chicken is just such a no-brainer. Most people eat it and it goes well with so many different flavors and spices. If you want an easy, no-fuss method for cooking chicken, look no further than this recipe. Because the chicken is pan-roasted using only salt and pepper, you have the opportunity to let your side dishes shine: you can pair the chicken with so many different dishes because the flavors won’t compete with each other.

This recipe comes from the June 2011 issue of bon appetit magazine but it’s so simple that you don’t need a recipe at all: just season some chicken thighs with salt and pepper and cook them in a skillet for about 12 minutes or so and then roast it in the oven for another 15 minutes or so. But seriously, it’s delicious. As you can see from the photo, it’s easy to over-cook the skin a bit (luckily for me, I don’t eat chicken skin so it doesn’t matter if it burns a bit) so you have to make sure you use enough oil and really move the chicken around in the pan.


  • 6 skin-on, bone-in chicken thighs (about 2¼ lbs)
  • Kosher salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  1. Preheat oven to 475°. Season chicken with salt and pepper.
  2. Heat oil in a 12″ cast-iron or heavy non-stick skillet over high heat until hot but not smoking.
  3. Nestle chicken in skillet, skin side down, and cook 2 minutes.
  4. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken and rotating pan to evenly distribute heat., until fat renders and skin is golden brown, about 12 minutes
  5. Transfer skillet to oven and cook 13 minutes more. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
  6. Transfer to a plate; let rest 5 minutes before serving.