Description
Simple pan-roasted chicken with the sweet, spicy, savory taste of 5-spice powder and crunchy salt.
Ingredients
Scale
- 1 teaspoon Chinese 5-spice powder
- 2 teaspoons sea salt, ground fine with mortal & pestle (or kosher salt)
- 1 teaspoon ground black pepper
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- 1 tablespoon canola oil
- Chinese rice or soy noodles, cooked
- Kale, cooked in 1/2 cup chicken broth and garlic until tender
- 1 lemon, wedged
Instructions
- Preheat oven to 400°F. In a small bowl, mix together 5-spice powder, salt, pepper.
- Place chicken on plate and sprinkle 5-spice powder mixture over both sides of chicken.
- Heat oil in a 12″ cast-iron or heavy nonstick skillet over medium-high heat until hot. Place 4-5 thighs in skillet, skin side down, and cook 2 minutes. Reduce heat to medium; continue cooking skin side down, until skin is golden brown, about 6-8 minutes.
- Transfer skillet to oven and cook 5 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving with noodles and kale and a wedge of lemon to squeeze over everything. Don’t forget the lemon!