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.
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.