FOOD NEWS
Why You Should Finish Cooking Chicken Thighs In The Oven
BY MATTHEW SPINA
Bone-in, skin-on chicken thighs offer juicier meat and a deeper flavor than chicken breasts, but this dark meat cut can be a little more involved to cook.
While breasts can be seared in a pan from start to finish, thighs should be pan-seared for good browning and then finished in the oven for an even cooking job.
Chicken thighs are more irregular in shape, especially when bone-in, and the uneven heat distribution when they cook on the stove risks a burnt outside and undercooked inside.
Finishing the meat in the oven ensures even heat exposure for tender, perfectly-done results. It's best to use high heat, around 475 degrees Fahrenheit.
For skin-on thighs, start by searing them skin-side down in an oven-proof pan with a tablespoon of oil until the skin is brown and crisp, which can take five to 10 minutes.
If you're using boneless, skinless thighs, they need even less time to sear. After one side is done, flip and sear the other sides, flip them back over, and transfer to the oven.
Roast the thighs until the interior reads at 165 degrees on a meat thermometer. If they're bone-in, measure the temperature close to the bone to make sure they're fully cooked.