Crispy Chicken Thighs

These chicken thighs are crispy, juicy perfection. They’re so easy to make and take less than 15 minutes total. Chicken thighs have more fat and calories than chicken breasts, but they also offer more iron, zinc, and a richer flavor. I love making these weekly for dinner to add on top of my favorite Creamy Cashew Kale Salad or along side a vegetable and mashed cauliflower.

What You’ll Need:

• 1 package of chicken thighs (usually 1-2 lbs)

• 1/4 Cup chicken stock or chicken bone broth

• 2 Tbsps Avocado Oil

• Salt and Pepper

How To Make It:

• Place iron skillet or pan on the stove and set the heat to medium high, letting the pan warm up as you prep the chicken.

• Place chicken thighs on a cutting board and pat dry with a paper towel.

• Generously season with salt and pepper on both sides.

• Add 1-2 tbsp avocado oil to the pan and move it around to coat the pan.

• Move chicken thighs to the pan and let them cook undisturbed for 9-10 minutes. Cover with a splatter screen while they cook.

• Lower the heart to medium low, flip the chicken, and pour 1/4 chicken stock or bone broth. Move the chicken around to make sure it mixes into the chicken stock or broth.

• Continue to cook for 5 minutes.

• Plate and enjoy!