Perfect Pan-Roasted Chicken Thighs
Crispy Cast-Iron Skillet Chicken Thighs
This recipe delivers perfectly crispy and juicy chicken thighs using a simple cast-iron skillet technique. Ideal for both weeknight dinners and special occasions.
1. Preheat OvenPreheat your oven to 475°F (245°C).Ensure the oven reaches the correct temperature before proceeding to achieve optimal crispiness.
2. Season ChickenPat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.Drying the chicken skin helps achieve a crispier finish.
3. Sear ChickenHeat 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.Arrange the thighs evenly in the skillet to ensure uniform cooking.
4. Render Fat and Brown SkinReduce 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.If the skin is browning too quickly, reduce the heat slightly to prevent burning.
5. Roast in OvenTransfer the skillet to the preheated oven and cook for an additional 13 minutes.Use oven mitts when handling the hot skillet to prevent burns.
6. Flip and Finish CookingCarefully 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.An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C) when done.
7. Rest and ServeTransfer the chicken to a plate and let it rest for 5 minutes before serving.Resting allows the juices to redistribute, ensuring moist and tender meat.
chicken thighs6 piece
- Meat
Kosher salt0 count
- Spices
Black Pepper0 count
- Spices
Vegetable oil1 tbsp
- Oil & Vinegar
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