Sophisticated enough for Sunday supper yet quick enough for Wednesdays dinner, this master recipe for baked bonein chicken thighs is all about technique. Preheat the oven to 425 degrees. Season both sides of the chicken thighs with fresh thyme leaves and sea salt and freshly cracked pepper, to taste. Pan Roasted Chicken Thighs The Pioneer Woman. Chicken thighs are my life. Absolutely, positively my life. If I had to choose a cut of chicken to eat the rest of my days, I would choose thighs every day of the week, and nine hundred times on Sunday. Pan Roasted Chicken Thighs' title='Pan Roasted Chicken Thighs' />I always wonder why breasts get all the dang attention in this world. Thighs are the way to go, baby Sorry. Theres just no elegant way to talk about breasts and thighs without sounding immature. Or maybe Im the one thats immature. I seem to be the only one snickering. ANYWAY, ANYHOW, ANYHOOthis is a loose adaptation of an old Emeril recipe and can be changed up however youd like in order to send the flavors in different directions. This is a lemonchickenwinebroth approach, but you can add herbs, a little tomato paste, a splash of cream at the endseriously, anything goes. Heres how I make em First, dice up an onion so itll be ready. Then add some olive oil to an ovenproof skillet and turn the heat to medium low to start heating it up. Grab the chicken thighs and sprinkle them generously with salt and pepper on both sides. Then violently hurl them into a bowl of seasoned with salt, pepper, and whatever else you want flour Turning them over to dredge and shake off the excess. Set them on a plate until the oil is nice and hot and ready. Set the chicken, skin side down, in the pan. I love the skin side. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesnt burn. Keep your eye on em Then turn em over and let em cook on the other side for a minute or two. Remove them to a plate and set them aside for a minute. You dont need to cook them through at this stageTheyll go in the oven here in a minute. Back to the skillet If theres a lot of grease in the pan, pour off all but about 14 cup. Then add the onions to the pan Along with some minced garlic. I actually added twice this amount The garlic makes it so durn good. Oops I forgot to take pics of the onions cooking, but basically, you want to stir them around and cook them for a couple of minutes until they start to soften. Then pour in some white wine and let it cookreduce for a minute as you stir and scrape the pan. Next, pour in some chicken broth. Now, if you would rather not use wine, or if you dont have any wine, just use all brothitll still be delicious. Now you just need to cook the liquid for a minute or two to let it reduce. If you need to, splash in a little more broth if it evaporatesreduces too fast. Next, whack a lemon in half And squeeze in the juice, using your hand as a sieve so the seeds wont wind up in the dish. Oh, and add some lemon zest, tooIf youre a normal person who plans ahead, you will have zested the lemon before you halved and juiced it. But I dont operate that wayunfortunately. In any event, just add half the zest to the skillet, because youll need the rest laterOh, and you can add more lemon if youd like. Whatever your acid loving heart desires. Stir some salt and pepper into the liquid, then nestle the chicken thighs, skin side up, into the liquid. There shouldnt be a ton in the panBut make sure theres enough to slightly slosh around. Now, cover the skilletwhich, in my case, means inverting a second skillet on topbut if you have a lid, that works swimminglyand put it in a 3. This will allow the chicken to start to cook through and stay nice and moist After that time, remove the lid And carefully spoon the liquid over each chicken thigh. This coats it with the flavor, but it also gets some of the onions on top of the thighsand Ill show you the global significance of that here in just a moment. Before I do that, pop the skillet back into the oven for about 1. Until its sizzling and beautiful. And just look at those onionsTheyre like a little bonus. And remember that remaining lemon zest Just stir it into some cooked rice along with a sprinkling of salt. Pile it onto a plate Grab one of those sensationally succulent thighs And put it on the side of the rice, spooning the cooking liquid all over the top. Oh, and while the chicken was in the oven, I made some super simple green beans. Lemme show you what I did. Small iron skillet. Butter. Medium high heat. Sad, pallid green beans. But Im about to make em delicious Throw them into the pan And cook them until theyre starting to blister you might need to turn the heat up to high for this Use tongs to move them around the pan. When they have great little blackened areas, turn the heat to low and pour in some soy sauce. Not a ton, just enough to coat the beans. Stir them around until the soy just becomes part of the mixand that, my green bean loving friends, is it. This makes a lovely, lovely dinner. Some oven roasted grape tomatoes would also be nice. But I didnt have any in my fridge, so Ill just save that dream for next time. And as usualthe chicken thighs totally came through for me. Moist, flavorful, beautiful. Below is the handy dandy printable But before that, here are some of my favorite recipes made with chicken thighs Penne with Chicken Thighs. Linguine with Chicken Thighs. Cashew Chicken yumOrange Chicken double yumPan Roasted Chicken Thighs. March 2. 0, 2. 01. Prep Time 5 Minutes. Difficulty Easy. Cook Time 4. Minutes. Servings 6 Servings. Bone In, Skin On Chicken Thighs Salt And Pepper, to taste. All purpose Flour. Tablespoons Olive Oil more, If Needed1 whole Medium Onion, Finely Diced. Garlic, Minced. 12 cup White Wine. Chicken Broth. 1 whole Large Lemon, Zested Cooked Rice, For Serving. Preheat the oven to 3. Best Thumbprint Cookies. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 14 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. They should not be submerged the liquid should come up about halfway up the sides of the chicken. Place the lid on the skillet if youre using an iron skillet without a lid, you can invert a second skillet on top and place it in the oven. Let it cook in the oven for 1. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 1. Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.