Beer Thighs

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Beer Thighs

A one-skillet, golden-skinned triumph of common sense: crisp chicken, potatoes that drink up beer and garlic, and a bright hoppy finish that makes it feel more expensive than it is.

One-pan • Cast iron • Weeknight-proof


Recipe Details

  • Serves: 2–3 generously
  • Prep time: 10 minutes
  • Cook time: 35–40 minutes
  • Equipment: Cast-iron skillet

Ingredients

  • 4–6 chicken thighs, skin-on (bone-in or boneless)
  • 6–8 small to medium red potatoes, halved or quartered
  • 1 can or bottle beer (IPA, lager, or any beer you like)
  • 3–4 garlic cloves, smashed and peeled
  • 1 large onion, sliced (red is preferred)
  • ½ teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3–4 tablespoons vegetable oil
Tip: If you’ve got a heavy pan or a bacon press, set it on top of the thighs while searing to ensure maximum skin crispification.

Method

  1. Heat the oven to 400°F (205°C).
  2. Set an oven-safe cast-iron skillet over medium heat and add the vegetable oil, swirling to coat the base.
  3. In a large bowl, toss together the potatoes, garlic, onion, oregano, a good pinch of salt and pepper. Set aside.
  4. Rub chicken with some oil to stick the spices. Season the chicken generously with salt, pepper, and oregano.
  5. When the oil shimmers in the pan and just begins to smoke, add the chicken thighs skin-side down. Weigh them down if you can.
  6. Sear, undisturbed, for 6–8 minutes, until the skin is deeply golden and much of the fat has rendered.
  7. Flip the chicken skin-side up, then carefully add the potato mixture to the pan, around the thighs.
  8. Transfer the uncovered skillet to the oven. Pour the beer into the pan until its about half an inch deep. Then roast, uncovered, for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender and caramelized at the edges.
  9. Remove from the oven. Then spoon the pan juices over everything and serve immediately.

Serving Note

Eat it straight from the skillet with or with side salad. Any extra pan juices should be soaked up with a chunk of bread.


Affordable • hearty • crisp • bright