Pan-Roasted Chicken Thighs

My Carolina Kitchen - excellent with Red Onion Jezebel Sauce

4 chicken thighs, bone-in and skin on

Zest of one lemon

Kosher salt

Freshly ground black pepper

Olive oil (or vegetable or canola oil)

The day before serving the dish, zest lemon and season chicken thighs with salt, pepper, and zest. Cover and refrigerate at least four hours or overnight.

When ready to cook, remove the chicken (and the Jezebel sauce if using) from the refrigerator to take the chill off. Place a 12-inch cast-iron skilled in the oven and preheat to 425 degrees F. When the pan is hot, remove it from the oven and add two tablespoons of oil and then the chicken, skin side down. Roast for 15 to 17 minutes, or longer if needed depending on your oven (it took ours over 20 minutes) until the chicken skin is crispy and the meat is just cooked through.

If desired, serve with Jezebel sauce Red Onion Jezebel Sauce. Place a quarter cup of Jezebel sauce on the plate, add a piece of chicken, and then top with another spoonful of sauce.

Adapted from Garden & Gun & Tandy Wilson, Chef at City House in Nashville, Tennessee– serves 4