Pan-Roasted Chicken Thighs

• 6 skin-on, bone-in chicken thighs

kosher salt

freshly ground black pepper

• 1 tablespoon vegetable oil

fresh thyme or rosemary sprigs, for garnish (optional)

1. Preheat oven to 475 degrees. Season chicken liberally with salt and pepper. Heat oil in a 12-inch cast-iron skillet over high heat until hot but not smoking.
2. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.
3. Transfer skillet to oven and cook 10-13 minutes more. Flip chicken so the skin side is facing up and cook until the skin is crisp and the internal temperature registers at least 165 degrees, about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.