Pan-Roasted Chicken Thighs
This pan-roasted chicken recipe is simple and delicious, making it perfect for a quick weeknight dinner or a comforting Sunday meal. I was craving comfort food for dinner after a long weekend of yard work, so I decided on chicken, potatoes, and asparagus. I wanted the chicken to be crispy without being fried, so I browned it on the stove, then finished roasting it in the hot oven. The chicken thighs came out of the oven crisp on the outside and tender & juicy on the inside, and they paired nicely with creamy mashed potatoes and asparagus with a lemon-garlic aioli.
Pan-Roasted Chicken Thighs
Ingredients:
- 1 tbsp vegetable oil
- 6 chicken thighs, bone-in, skin on
- Fresh thyme leaves to taste + a couple of sprigs
- Sea salt and freshly cracked pepper to taste
How to Make Pan-Roasted Chicken Thighs
Preheat the oven to 425 degrees.
Season both sides of the chicken thighs with fresh thyme leaves, sea salt, and freshly cracked pepper to taste.
Heat the oil in an OVENSAFE large skillet over high heat. Once the oil is shimmering, add the seasoned chicken thighs skin-side down. Cover with a splatter screen, and sear the skin for 8-10 minutes. Be patient. Don’t try flipping early. It’ll release easily from the pan once it’s ready to flip, but you want to make sure the skin is rendered, crispy, and beautifully golden brown.
Flip the chicken over and add a few sprigs of thyme to the skillet.
Place it in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through, according to a meat thermometer.
Remove from the oven and serve. Enjoy.
Equipment
- Large Skillet (Oven Safe)
Ingredients
- 1 tbsp vegetable oil
- 6 chicken thighs bone-in, skin on
- Fresh thyme leaves to taste + a couple of sprigs
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Season both sides of the chicken thighs with fresh thyme leaves, sea salt, and freshly cracked pepper to taste.
- Heat the oil in an OVENSAFE large skillet over high heat.
- Once the oil is shimmering, add the seasoned chicken thighs skin-side down. Cover with a splatter screen, and sear the skin for 8-10 minutes. Be patient. Don’t try flipping early. It’ll release easily from the pan once it’s ready to flip, but you want to make sure the skin is rendered, crispy, and beautifully golden brown.
- Flip the chicken over and add a few sprigs of thyme to the skillet.
- Place it in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through, according to a meat thermometer.
- Remove from the oven and serve. Enjoy.
A delicious meal can be just as simple as this…excellent!
Hard to beat the basics and good advice about flipping. I’ve watched my friends cook and they will flip a piece of meat a half dozen times for no apparent reason.
The thigh is my husband’s favorite part of the chicken, he would love these.
My favorite chicken part – thighs. this recipe looks super easy yet very delicious. I bet it tasted great with the mashed potatoes.
Looks delicious! And who can argue with easy?
5-7 minutes sear should be enough on high heat. The skin gets burnt when it is seared for 10-12 mins.