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Pan Fried Chicken Thighs from Handle the Heat

Pan-Roasted Chicken Thighs

The chicken is succulent and flavorful with a beautiful crisp, salty skin. It's great for those days when you are craving crispy chicken but don't feel like frying or roasting a whole bird.

Course Main Course
Cuisine American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yields: 2 -3 servings
Recipe by Tessa Arias

Ingredients

  • 6 skin-on, bone-in chicken thighs
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon vegetable oil
  • fresh thyme or rosemary sprigs, for garnish (optional)

Directions

  1. Preheat oven to 475 degrees. Season chicken liberally with salt and pepper. Heat oil in a 12-inch cast-iron skillet over high heat until hot but not smoking.
  2. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.
  3. Transfer skillet to oven and cook 10-13 minutes more. Flip chicken so the skin side is facing up and cook until the skin is crisp and the internal temperature registers at least 165 degrees, about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.

Recipe Notes

From Bon Appetit June 2011