Pan Roasted Chicken Thighs

Pan Roasted Chicken Thighs

This recipe is so simple and delicious–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. I served these pan-roasted chicken thighs with creamy mashed potatoes and asparagus with a lemon-garlic aioli and it was a delicious meal that we all devoured.

Pan Roasted Chicken Thighs

How to Make Pan Roasted Chicken Thighs

Preheat the oven to 425 degrees.

Season both sides of the chicken thighs with fresh thyme leaves and sea salt and freshly cracked pepper, to taste.

Heat the oil in an OVEN SAFE skillet over high heat. Once the oil is shimmering, add the seasoned chicken thighs skin side down; cover with a splatter screen, and sear skin 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 in the skillet then place into the preheated oven to cook for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.

Pan Roasted Chicken Thighs

Pan Roasted Chicken Thighs

Pan Roasted Chicken Thighs

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main
Author: Pam - For the Love of Cooking

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 and sea salt and freshly cracked pepper, to taste.
  • Heat the oil in an OVEN SAFE skillet over high heat.
  • Once the oil is shimmering, add the seasoned chicken thighs skin side down; cover with a splatter screen, and sear skin 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 in the skillet then place into the preheated oven to cook for 20-25 minutes, or until the chicken is cooked through.
  • Remove from the oven and serve. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 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.

  2. My favorite chicken part – thighs. this recipe looks super easy yet very delicious. I bet it tasted great with the mashed potatoes.

  3. Vivek Raghuram says:

    4 stars
    5-7 minutes sear should be enough on high heat. The skin gets burnt when it is seared for 10-12 mins.