Description
By pan roasting chicken thighs you get really crispy skin and juicy, tender meat from bone-in, skin-on chicken thighs. This simple technique delivers a perfect, restaurant-quality crust.
Ingredients
Scale
- 2.5 lbs bone-in, skin-on chicken thighs (about 4–5 big thighs)
- 2 Tbsp olive oil, divided
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground sage
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step: Preheat the oven to 400F and let the chicken sit at room temperature for 20 minutes before cooking.
- Step: Pat the chicken completely dry using a paper towel.
- Step: In a small bowl, combine the paprika, garlic powder, onion powder, ground sage, salt, and black pepper.
- Step: Drizzle each chicken thigh with 1 teaspoon of olive oil and rub the spice mixture thoroughly over all sides of the chicken.
- Step: Heat an oven-safe skillet over medium-high heat and add the remaining oil.
- Step: Place the chicken thighs in the skillet skin-side down and sear for 5-7 minutes until the skin is golden brown and releases easily from the pan.
- Step: Flip the chicken thighs, turn off the stovetop burner, and move the skillet into the preheated oven.
- Step: Bake for 30 minutes or until the internal temperature reaches 165F.
- Step: Rest the chicken for 10 minutes before serving.
Notes
Bring the meat to room temperature to ensure even cooking. Always use an oven-safe skillet such as cast iron for the best results. Rest the meat after removing it from the oven to retain moisture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pan Sear
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 380 kcal
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: chicken thighs, pan roasted, dinner, crispy chicken, bone-in chicken