Nutrition Skinny™

(Time:  Approximately 35 minutes:  Serves 2-4)

Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil

Directions
Season the chicken with kosher salt and pepper and set aside for about 20 minutes;

Heat peanut or canola oil (just enough to coat the bottom of the pan) in a 12” CAST IRON skillet over high heat until hot, but not smoking;

Just before putting the chicken in the pan, start preheating the oven to 475°;

Put the chicken thighs in the skillet skin side down and cook for 2 minutes on high heat (don’t move the chicken during these first 2 minutes!);

Reduce heat to medium high and continue cooking skin side down, occasionally rearranging the thighs to evenly distribute the heat, for an additional 12 minutes;

Place the skillet in the oven at 475°, leaving the thighs skin side down, and bake for 13 more minutes;

Remove the skillet from the oven, turn the chicken over so the thighs are now skin side up, and place the skillet back in the oven for 5 more minutes;

Take the skillet out of the oven, place the chicken thighs on a serving plate, and let them rest for 5 minutes;
(I know you’re thinking, “This can’t possibly work!” It does!!!!)

Serve & enjoy!!!

Nutrition per serving
Calories: 365.8| Carbohydrates: 0g | Protein: 34g | Fat: 24.5g | Saturated Fat: 6.1g (%Calories From Fat 60.1) | Cholesterol: 126.1mg | Sodium: 113.9mg | Fiber: 0g | Sugar: 0g |