Pan Roasted Jerk Chicken Thighs

Step 1

Preheat oven to 475°. Season chicken with jerk spice, salt and pepper.

Step 2

Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 10 minutes.

Step 3

Transfer skillet to oven and cook 10 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.

Step 4

Transfer to a plate; let rest 5 minutes before serving.