4 skin-on, bone-in chicken thighs (about 1 ½ to 2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 sprig rosemary
Instructions
Preheat oven to 450°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over medium heat. Nestle chicken in skillet, skin side down, and throw in a sprig of rosemary. Cook, occasionally rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 5 to 7 minutes.
Transfer skillet to oven and cook 5 to 7 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through (a thermometer inserted into the thickest part of the thigh - not touching any bone - should read 165°F), about 8 to 10 minutes longer.
Transfer to a plate; let rest 5 minutes before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/crispy-cast-iron-skillet-chicken-thighs/