Y4o9TLb3PQ/UlK8dXlg1ZI/AAAAAAAABPw/fGGRHAaFYVY/s1600/Pan_Roasted_Chicken_Thighs.jpg' alt='Pan Roasted Chicken Thighs' title='Pan Roasted Chicken Thighs' />Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the. Your new favorite comfort dish will feel like a hug from the inside out. INGREDIENTS 4 chicken thighs, with bone and skin 3 tablespoons unsalted butter. In a bowl, toss chicken thighs with olive oil and lemon juice season with salt and pepper and marinate 1 hour or up to a day. Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan, 20 to 25 minutes flip and roast 10 more minutes. Pan Roasted Chicken Thighs with Grapes and Olives Recipe Food Network Kitchen. Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high sided skillet over medium high heat until it shimmers. Sear the chicken, skin side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. Chocolate Glazed Donut there. Sophisticated enough for Sunday supper yet quick enough for Wednesdays dinner, this master recipe for baked bonein chicken thighs is all about technique. Garlic20Roasted20Chicken20Thighs202010_zpstw2vb08e.jpg' alt='Pan Roasted Chicken Thighs' title='Pan Roasted Chicken Thighs' />You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate. Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 12 cup water. Preheat the oven to 425 degrees. Season both sides of the chicken thighs with fresh thyme leaves and sea salt and freshly cracked pepper, to taste. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin side up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 1. F, 6 to 8 minutes. Set the oven to broil with a rack set about 4 inches from the broiler. Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning. To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.