Roasted Dijon Chicken Thighs With Crispy Skin Recipes

ROASTED DIJON CHICKEN THIGHS WITH CRISPY SKIN

Steps:

• Preheat the oven to 425° Fahrenheit.
• Remove the chicken thighs from the package and pat dry with a paper towel. Season the chicken thighs with the course salt, garlic powder and pepper.
• Lightly oil a cast iron skillet with the 1 teaspoon of olive oil and heat over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin side down.
• Sear the chicken skin for about 7 minutes over medium to medium/low heat. Do not overcrowd the pan. You may have to sear all of your chicken thighs in two separate batches. The chicken is ready when the skin easily releases from the pan and has turned golden brown. You will only be searing the skin side of the chicken.
• After all of the chicken thighs have been seared, flip the chicken over so that the skin side is now up. Return all pieces of chicken back to the cast iron pan. They should now all fit into the cast iron pan and can be crowded in. Place the cast iron skillet into the preheated oven and roast for 10 minutes.
• While the chicken thighs are roasting, mix the honey Dijon sauce. Using a medium-sized mixing bowl, whisk together the Dijon mustard, honey, minced garlic and salt.
• After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes.
• Remove the skillet from the oven. Check the internal temperature of the chicken thighs using a meat thermometer. Chicken should be cooked to at least 165° Fahrenheit. Let cool before serving. Enjoy!

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season the chicken on both sides with salt and pepper.
• Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
• Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
• Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
• Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.