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Perfect Pan-Roasted Chicken Thighs

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Perfect Pan-Roasted Chicken Thighs

Achieve restaurant-quality crispy chicken thighs at home with this straightforward cast-iron skillet method.

Prep

5 min

Cook

32 min

Total

37 min

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Ingredients

Serves21

Perfect Pan-Roasted Chicken Thighs

  • 31.5 piece chicken thighs (skin-on, bone-in (about 2¼ pounds))
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (freshly ground, to taste)
  • 5.25 tbsp Vegetable oil
Servings: 21−+
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Cooking Instructions

  1. 1

    Preheat Oven

    Preheat your oven to 475°F (245°C).
    Tip: Ensure the oven reaches the correct temperature before proceeding to achieve optimal crispiness.
  2. 2

    Season Chicken

    Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
    Tip: Drying the chicken skin helps achieve a crispier finish.
  3. 3

    Sear Chicken

    Heat the vegetable oil in a 12-inch cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Place the chicken thighs in the skillet, skin side down, and cook for 2 minutes.
    Tip: Arrange the thighs evenly in the skillet to ensure uniform cooking.
  4. 4

    Render Fat and Brown Skin

    Reduce the heat to medium-high. Continue cooking the chicken, skin side down, occasionally rearranging the thighs and rotating the pan to ensure even heat distribution. Cook until the fat renders and the skin turns golden brown, about 12 minutes.
    Tip: If the skin is browning too quickly, reduce the heat slightly to prevent burning.
  5. 5

    Roast in Oven

    Transfer the skillet to the preheated oven and cook for an additional 13 minutes.
    Tip: Use oven mitts when handling the hot skillet to prevent burns.
  6. 6

    Flip and Finish Cooking

    Carefully flip the chicken thighs so they're skin side up. Continue cooking until the skin is crisp and the meat is cooked through, approximately 5 more minutes.
    Tip: An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C) when done.
  7. 7

    Rest and Serve

    Transfer the chicken to a plate and let it rest for 5 minutes before serving.
    Tip: Resting allows the juices to redistribute, ensuring moist and tender meat.

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Perfect Pan-Roasted Chicken Thighs

Crispy Cast-Iron Skillet Chicken Thighs

Prep: 5 min · Cook: 32 min · Total: 37 min · Servings: 21

Ingredients

Perfect Pan-Roasted Chicken Thighs

  • 31.5 piece chicken thighs (skin-on, bone-in (about 2¼ pounds))
  • count Kosher salt (to taste)
  • count Black Pepper (freshly ground, to taste)
  • 5.25 tbsp Vegetable oil

Instructions

  1. Preheat Oven — Preheat your oven to 475°F (245°C).
  2. Season Chicken — Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  3. Sear Chicken — Heat the vegetable oil in a 12-inch cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Place the chicken thighs in the skillet, skin side down, and cook for 2 minutes.
  4. Render Fat and Brown Skin — Reduce the heat to medium-high. Continue cooking the chicken, skin side down, occasionally rearranging the thighs and rotating the pan to ensure even heat distribution. Cook until the fat renders and the skin turns golden brown, about 12 minutes.
  5. Roast in Oven — Transfer the skillet to the preheated oven and cook for an additional 13 minutes.
  6. Flip and Finish Cooking — Carefully flip the chicken thighs so they're skin side up. Continue cooking until the skin is crisp and the meat is cooked through, approximately 5 more minutes.
  7. Rest and Serve — Transfer the chicken to a plate and let it rest for 5 minutes before serving.