Skillet Crispy-Skin Chicken Thighs

"Oh jeez!" you sigh. "If ONLY I knew how to PERFECTLY cook bone-in chicken thighs in such a way that would keep them moist but crisp the skin up to high heaven!"

WELL SIGH NO MORE!

INGREDIENTS:

-however many bone-in, skin-on chicken thighs you want

-canola oil or bacon grease, whatever your oil of choice is

-seasonings you like! Maybe some leeks or onions...

DIRECTIONS:

-IF YOU WANT, marinate your chicken thighs in oil and spices...I did canola oil, salt, pepper, garlic, red pepper, and leeks...

-PREHEAT OVEN to 475 degrees.

-Heat a good amount of oil in the skillet over high heat until oil is hot but not smoking.

-Plop them chicken pieces SKIN DOWN onto the skillet. Leave alone for about 2 minutes.

-LOWER HEAT to MEDIUM and occasionally rearrange chicken until fat renders and the skin is a GOLDEN BROWN, about 12 minutes. 

-TRANSFER SKILLET TO OVEN, about 13 minutes. 

-FLIP CHICKEN and leave in for another 5 minutes.

-Let sit for a bit.

DONE!

NOTES:

-The pieces just look SO FANCY when they're done, but it is really quite a simple process.  

-It takes a little bit of practice to make sure you don't rip off any of the skin or leave it on the skillet...I find the first two minutes at high heat are crucial--DON'T MOVE THEM THEN! A good spatula is a must.

-Obviously, you can throw any veggies you want in to cook with the chicken...sweet potatoes come out INSANELY good...all crispy and soaked in chicken fat.