Classic holiday dishes

The holiday frenzy is officially here and it’s a great time to stash some back-pocket recipes that will ease the burden and fill the belly. Bone-in skin-on chicken thighs are a great place to start. They’re my favorite part of the bird because of their rich flavor, versatility and reliable juiciness. Lately, I’ve been using my cast iron skillet to brown and finish the thighs—a fast, foolproof way to produce a main course in 30 minutes. Begin by preheating the oven to 350 degrees. Season both sides of the thighs with kosher salt, ground pepper and dried thyme. Coat the bottom of the skillet with your favorite oil and heat to medium high so that the chicken sizzles audibly when added. Brown for about 3-5 minutes on each side, turning the heat down if the thighs brown too quickly. Move the skillet to the oven and bake for 25 minutes. Serve with couscous with cranberries and almonds, green beans with almonds or a simple salad. —Maggie Heyn Richardson