35 min · Serves 4
Crispy Baked Pastured Chicken Tenders
Pastured chicken tenderloins breaded and baked crunchy — a family favorite without the fryer.
OvenKid-FriendlyWeeknight
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Crispy Skillet Pastured Chicken Thighs
Pastured bone-in thighs pan-seared skin-down until shatteringly crisp, then finished in the oven.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Always brine your bird!
A quick salt-water soak seasons pastured chicken all the way through and helps the meat hold onto moisture as it cooks — so lean pastured birds roast up juicy and tender instead of drying out.
Get our easy chicken brineIngredients
- 6 Queen City Farm pastured bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Directions
- 1
Preheat oven to 400F. Pat the thighs very dry and season all over.
- 2
Place skin-side down in a cold oven-safe skillet with the oil, then turn the heat to medium.
- 3
Cook undisturbed 12-15 minutes, until the skin is deep golden and crisp.
- 4
Flip and transfer to the oven for 10-12 minutes, until 165F.
Notes
Farm tip: Start the thighs in a cold pan skin-down — the fat renders slowly for the crispiest skin.
Serving suggestion: Serve with rice and pan drippings or a simple salad.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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