CRISPY CHICKEN THIGHS
heat 1 tablespoon olive oil in cast iron skillet over medium high heat
season 6 bone-in skin-on chicken thighs with salt and pepper
cook chicken skin side down until crispy,
about 8 minutes, flip over
add 2-3 cloves of garlic, smashed but with paper on
and one inch of fresh peeled and thinly sliced ginger
roast in over at 450 20 to 22 minutes
squeeze lime or lemon juice on chicken and sprinkle with chopped cilantro
optional: any vegetable may be roasted with the chicken - such as cauliflower or broccoli florets,
asparagus spears, carrots, peppers or mushrooms
maybe add a little chili or cayenne for a bit if heat
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