Have you seen enough pics of these amazing chicken thighs I made in the cast iron? Good, because here’s some more. 💗 Any flavors can be used in this dish but I chose rosemary and lemon. You’ll definitely feel a little fancy while making this! 👩🏼🍳
✖️Preheat your oven to 475
✖️Heat 1T of avocado oil in a cast iron pan over high heat until hot but not smoking.
✖️Season the chicken thighs with salt and pepper and put them into the skillet skin side down.
✖️Sprinkle the chicken thighs with chopped rosemary and squeeze half of a lemon over the chicken thighs. Add some sliced lemon rinds to the skillet for more lemon flavor.
✖️Reduce the heat to medium high and continue cooking for 10-12 minutes, keeping the skin side down.
✖️Move the skillet into the oven and cook for another 10-12 minutes.
✖️Pull skillet out of oven and flip the chicken over. Check with a meat thermometer to make sure they’re at least 160 degrees, if not cook it a little longer. ✖️Add a lemon slice to the top of each thigh and sprinkle with more rosemary. Turn the oven to broil and broil the chicken for 1-2 minutes.
✖️Chicken skin should be golden and crispy. Enjoy!