Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes.

Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in ...

For decades in the U.S., chicken breasts were pricier and more popular than chicken thighs. But that seems to be changing. Few things in life are certain, but for decades in American supermarkets ...