These crispy chicken thighs are not only easy to make but are the perfect addition to any meal. Seared with grass-fed ghee and finished in the oven for the perfect crispiness on the outside, and tender and juicy on the inside.
4 Organic Free Range Chicken Thighs (boned in, skin on)
Himalayan Pink Salt
Cracked Black Pepper
1 Tbsp Ghee
A few wedges of lemon to serve
Preheat oven to 475° F.
Heat ghee over high heat in a 12inch cast-iron/any oven-safe skillet.
Wash and pat chicken thighs dry.
Season with Himalayan salt and black pepper on both sides.
Nestle Chicken thighs in the skillet (skin side down) and sear for 2 minutes. Lower heat to medium-high and continue cooking (skin side down) for ~12minutes or until skin is golden brown.
Transfer skillet to preheated oven and cook for another 15 minutes. Flip chicken and continue cooking for 5-8 minutes or until an instant thermometer inserted into the thickest part of the thigh reads 165° F. Let rest for a few minutes.
Serve with a squeeze of lemon juice.