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Easy pan roasted chicken thighs
Ingredients
- 2 chicken thighs
- 1/2 cup pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
Directions
- An hour before cooking, brine the chicken in pickle juice.
- Preheat the oven to 400F. Remove chicken from brine, toss to coat in salt, pepper and garlic powder.
- In an oven safe grill pan heat the vegetable oil and add the chicken thighs; cook for two minutes per side, and then place in the preheated oven. Cook for 15 minutes, or until the chicken is no longer pink and become opaque.
- Serve garnished with broccoli slaw.
