Wolfgang Puck Crispy Chicken Thigh Recipe
If you want crispy chicken thighs with juicy meat, Wolfgang Puck’s method is your new best friend (besides me, of course!).Wolfgang's and my tips?Cooking the thighs skin-side down in a cast-iron pan without moving them for the first several minutes locks in that crisp crust.A mix of butter and high-heat oil, like avocado or grapeseed, helps the skin turn golden without burning.I always season under the skin as well as on top so every bite has the right amount of seasoning, not just the surface.
Servings: 4
Ingredients
- 4 Chicken Thighs bone-in, skin-on
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Lemon juiced
- 2 tbsp Fresh Rosemary chopped
Instructions
- Preheat your oven to 500 degrees Fahrenheit to get that initial, crucial blast of heat.
- Season the chicken thighs on both sides with salt and pepper.
- This base seasoning is critical for enhancing the meat's flavor.
- Heat a large sauté pan over medium heat and add olive oil.
- You want the oil to be shimmering before you add the chicken.
- Place the chicken thighs skin-side down in the pan.
- Cook until the skin is golden and crispy, which usually takes about 5 minutes.
- Transfer the pan to the oven and bake for about 15-20 minutes, until the chicken is cooked through.
- Add lemon juice and rosemary in the last few minutes for extra flavor.