Information

Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time:50 minutes
Serves: 4
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 429/32g/33g/0g
Total Cost/Cost Per Serving: $5.02/$1.25

Ingredients

4 large bone-in skin-on chicken thighs
2 tbsp. sumac
2 tbsp. za'atar (available in international markets and most grocery stores in the spice department)

Equipment

Cutting Board
Sharp Knife
Tongs
Paper Towel Lined Sheet Tray w/Rack
Large Skillet
Splatter Guard

Instructions

1. Pat chicken thighs down with paper towels to remove any excess moisture. Place thighs skin side down on cutting board. Using a very sharp knife, preferrably a boning knife, carefully cut alongside the bone down to, but not through, the skin. Repeat alongside the bone on the other side. Repeat for all pieces of chicken.

2. Place prepared chicken thighs on a paper-towel lined sheet tray, preferrably with a rack, skin side up. Salt the chicken skin generously and allow it to rest for 10-15 minutes. The salt will pull any moisture from the skin, allowing for a crispier finished product.

3. Season the skin side of the chicken with freshly cracked black pepper, about 1 tbsp. za'atar, and about 1 tbsp. sumac.

4. Pour 1 tbsp. avocado oil into a large skillet or frying pan. Do not turn on the heat. Place chicken thighs in pan, skin side down. Ensure thighs are not overlapping. Turn heat on to medium-low.

5. Allow chicken fat to render over medium-low heat for about 5 minutes. Increase heat to medium and allow to cook until skin is evenly cripsy on all pieces, about 10-12 minutes.

6. Carefully flip chicken using tongs. Cover pan with a splatter guard, if available. Allow chicken to cook until it reaches 170º internally using a meat thermometer, about 10 minutes.

6. Serve immediately or allow to cool, debone, and use for sandiwches!

Pairs With

Roasted Potatoes
Sherried Mushrooms
Braised Green Beans
Roasted Cauliflower or Broccoli
Chablis
Chardonnay
Pinot Grigio
Sauvignon Blanc