Pan-Roasted Chicken Thighs
Moist, juicy chicken thighs with a crispy skin.
Cook Time: 35 minutes
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
Preheat oven to 475°. Pat the thighs dry and rub with the oil. Season with salt and pepper. Heat a 12" cast-iron1 skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.2, 3
Transfer skillet to oven and cook 12 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.4
- When I say "cast iron", I mean cast iron. The original suggests a nonstick pan; don't. You risk ruining it. Cast iron is indestructible.
- Like all good fried chicken recipes, this will splatter grease all over your stove and oven if you let it. I use a "splatter screen" over the pan on top of the stove and a piece of aluminum foil loosely over the pan in the oven. (This turns out to be surprisingly tricky -- air currents from the oven will pick up the foil and carry it away.)
- The temperature of the pan is critical to get the proper skin texture.
- This makes an excellent pan gravy.