Proper Charred Chicken Leg
Ingredients
2 bone-in, skin-on Chicken Legs (depending on the size you may want to section the thigh from the drum) or 4 chicken thighs
3 Tbsp Canola Oil
2 cloves garlic (minced)
1 Tsp Lemon Juice
1 Tsp Ancho Chile Powder
1 Tsp Salt
Sprig of Rosemary
Method
Preheat oven to 450
Combine 1 Tbsp canola oil, lemon juice, ancho chile powder, garlic and salt to a bowl.
Add chicken to bowl and toss to coat. Let sit for 30 minutes on the counter.
In a large cast iron, add remaining 2 Tbsp of canola oil, and turn heat to medium-high
While pan is still cold, add the chicken to the pan, skin side down
Continue to cook without flipping the chicken until the skin is dark brown and charred, lifting up with tongs every couple of minutes to make sure that the skin isn’t sticking to the bottom of the pan. About 10 minutes.
immediately move the pan to the oven with the chicken still skin-side down.
Cook until the top of the chicken is browned, about 20 minutes.
Kill the oven, open it up and throw the sprig of rosemary into the pan, making sure it makes contact with the oil. Let it cook for 2 minutes.
Remove the pan from the oven. Plate the chicken skin side up. Using tongs, grab and brush the cooked rosemary on the top of the skin to help infuse more flavor.
