Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.

Pan-roast a big batch of thighs, then serve them all week ... Almost as soon as I’ve pan-roasted a batch of chicken pieces, I get this ragu on the stove. It’s such a delicious full-bodied ...

Chicken breasts get all the love, but we think it’s worth giving chicken thighs another look. They’re less expensive than breasts, they cook faster, they’re more flavorful, and they’re ...

You can use it to deglaze a skillet and make a pan sauce or turn it into a flavorful braising liquid for meats like Ree's garlicky pan roasted chicken thighs. Of course, you can make your own ...