This is a pretty foolproof way to get crispy skin and a well cooked and juicy chicken. For someone who uses a ton of spices, I have not found a better poultry seasoning than half cajun and half lemon pepper. Just go with it.
- Skin on Chicken (thighs preferred, breast meat will do)
- Cajun Seasoning
- Lemon Pepper Seasoning
- Olive Oil
- Start by patting the chicken dry with a paper towel and then perforating the skin of the chicken is dozens of holes with a paring knife.
- Season to taste using an equal mix of cajun seasoning and lemon pepper.
- Add a tblspn of olive oil to cast iron or stainless steel pan (teflon not recommended) and place the chicken skin side down.
- We’ll be coooking the chicken from a cold pan so now turn your stove to medium high.
- Place a piece of foil over the chicken and place something heavy, like a pot to push the chicken down. Cook for 7-8 min.
- Remove the pot and foil and continue to cook for another 4-5 min.
- Flip and finish cooking for 4-5 min. Use a probe thermometer to confirm doneness.
- A reminder these cooking times may change depending on whether you used a cast iron or stainless steel pan, and how hot your range gets. Cast irons take longer to heat up so initial cooking times might be more toward the longer side.