Crispy chicken skin is about one of THE best things known to man. Once you taste this amazing Dijon, thyme, and cinnamon (!) rub, you can say goodbye to all your old ways of cooking chicken.
Makes 4 servings
What you need
1/4 cup Tessemae’s Dijon
¾ teaspoon dried thyme
¼ teaspoon cinnamon
2 pounds bone-in, skin-on chicken thighs
coarse salt and freshly ground black pepper
1 tablespoon ghee
salad greens, for serving
What you do
- Heat oven to 475 degrees. Stir together Dijon, thyme, and cinnamon. Loosen chicken skin and spread mustard mixture under and over skin. Sprinkle chicken with salt and pepper.
- Heat ghee in a large cast iron pan over medium-high heat. Place thighs in pan, skin-side down and cook, without moving for 2 minutes. Continue to cook, occasionally rearranging pieces so that they brown evenly, for another 5 minutes. Flip thighs over and cook 5 minutes.
- Transfer thighs to a sheet pan and bake at 475 degrees for an additional 10 minutes or until cooked through. Remove from oven and let rest for 5 minutes before serving with salad greens.