Juicy Chicken Leg Quarters With a Simple Pan Sauce
Directions
- 1Make a rub with salt, pepper, garlic powder, and paprika.
- 2Pat chicken thighs dry.
- 3Trim excess chicken skin.
- 4Season chicken with the rub.
- 5Let chicken come to room temperature for about 20 minutes.
- 6In a cast iron pan, sear chicken skin down on medium-high heat until brown and crispy, about 2 to 3 minutes.
- 7Flip chicken.
- 8Baste the chicken.
- 9Add thyme sprigs and 1 cup chicken stock.
- 10Place in a 375° oven until cooked to 175° internal temperature, about 20 minutes.
- 11Remove pan from oven and chicken from pan.
- 12Bring pan drippings to a boil and turn off heat.
- 13Whisk in cold butter until sauce emulsifies.
- 14Pour over chicken and enjoy.
Ingredients
- salt
- pepper
- garlic powder
- paprika
- chicken thighs
- thyme sprigs
- 1 cup chicken stock
- cold butter
Equipment
cast iron panoven
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