Chicken thighs are the juiciest and most flavorful part of the bird, end of discussion! This technique keeps the skin crispy and packs a layer of incredible fatty umami akin to bacon.

What you’ll receive:

• 1lb Chicken Thighs (3-4 thighs)

NOTE: may arrive partially frozen to ensure freshness. Store in the refrigerator to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

• Extra Virgin Olive Oil
• Pure Kosher Sea Salt
• Black Pepper
• Spices (optional)

Recipe instructions:

1. Preheat the oven to 425°F. Adjust an oven rack to the lowest part of your oven.
2. Remove the chicken from the packaging and pat dry with a paper towel. Season on both sides with 1 teaspoon of salt and a few cracks of freshly ground pepper. If using spices, add them here.
3. Heat a cast-iron skillet or oven-safe pan over medium-high heat, and add 1 tablespoon of olive oil. When the oil shimmers, add the chicken, skin side down, and cook until the skin is golden brown and the thighs release from the pan, about 5 minutes. Use a fish spatula or flat metal spatula to peek under each thigh periodically while they cook to make sure they are searing evenly and not burning.
4. Flip the chicken to skin side up and pop them into the bottom shelf of your oven to roast along with your veggies at 425 degrees.
5. Roast the chicken until it is no longer pink and the juices run clear (if you have a temperature probe handy, it should be 165°F), about 15 minutes.
6. Serve and enjoy alongside your meal bundle!