Skillet Roasted Chicken Thighs

This super simple skillet roasted chicken thighs recipe requires just 5 minutes of prep time making it ideal for busy weeknights. The result is juicy, perfectly tender chicken with deliciously crispy skin every time!

Okay, this is just a quick one, but I promise it’s a total game changer. This recipe has been tested over many years and is hands down my favourite way to prepare chicken portions without using a grill!

Here’s everything you’ll need to make these skillet roasted chicken thighs

• 4-6 chicken thighs, legs or breasts
• Kosher or fine sea salt
• Freshly ground black pepper

That’s it!

The secret? Broiling the chicken just before roasting is key to getting those crispy edges!

Even better? Oven roasting the chicken in a cast iron skillet means no messy stovetop clean-up, making it a double win.

This skillet roasted chicken thighs recipe produces delicious chicken as is, but is also totally customizable to include any seasoning you like. Try them with Montreal chicken spice, your favourite BBQ sauce or an Italian seasoning blend!

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Skillet Roasted Chicken Thighs

This super simple recipe requires just 5 minutes of prep time making it ideal for busy weeknights. The seasoning possibilities are endless! Plus, the one step that makes all the difference to achieve perfectly tender chicken with deliciously crispy skin every time.

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Prep Time:5 minutes mins

Cook Time:35 minutes mins

Course: Main Course

Keyword: chicken, roasted, skillet, thighs

Servings: 4 -6 servings

Equipment

• 10-inch cast iron skillet
• Pepper grinder

Ingredients

• 4-6 chicken thighs legs or breasts
• Kosher or fine sea salt and freshly ground black pepper to taste

Instructions

• Turn your oven to broil, then pat dry and season chicken with salt and pepper placing them skin side down in a cast iron pan.
• Broil for 6 minutes, then turn and broil for another 8 minutes. Remove pan from oven and adjust temperature to 475ºF (246ºC).
• Once temperature is reached, roast skin side down for 14 minutes then turn and roast for 6 minutes more. Transfer skillet to wire cooling rack and let chicken rest for 10-15 minutes before serving.

Notes

Temperature: Cook time may vary slightly based on size. Always aim to cook to an internal temperature of 165ºF (74ºC).

Rest time: Letting the chicken rest is an important step. Just like a good roast, letting the chicken rest before serving allows the juices to redistribute keeping the chicken moist and tender.

Storage: Oven roasted chicken thighs will keep well in the fridge for 3-4 days in a well-sealed container. To reheat, return chicken to baking pan and heat in 350ºF (177ºC) oven for 20 minutes or so until warmed through.