Flavorful, forgiving, and cheap, chicken thighs are a weeknight cook’s ace in the hole. We’ve roasted, grilled, sautéed, stewed, stir-fried, and slow-cooked them—to great raves around the table. But what if it’s not just any weeknight? We’ve cooked up an elevated approach, using the entire leg quarter and a hybrid sautéing-roasting method, which renders ultra-crispy skin and a sure-fire juicy interior. It’s a winning combo that just might trump a crowded restaurant.
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