Channel: Jacob Burton

Category: Howto & Style

Tags: recipeschickenfast foodcookrestaurantpan roastingculinary schoolrecipesimpleeasyparty foodchicken thighsfoodcooking techniquejacob burtonstellahow-tocooking

Description: When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.