I was trying to follow some youtube tutorial for pan/oven cooking some bone-in skin-on chicken thights. The first time I tried at I used a bit of olive oil in my stainless pan at med-high heat and put the chicken skin side down for 8 mins. Charred to shit. Then had to toss in the oven for another 8 minutes to finish cooking. The meat was really good but the skin was black.
This time I tried avacado oil and turned the heat down to medium. Same thing, skin was burnt but the meat itself was great. Each time I heated the pan, put in the oil, let that come to temp and then the chicken.
Should I just go from 8 minutes to like 4? Or try 8 mins but at med-low heat?
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