Crispy Skillet Chicken Thighs
Ultra-crispy skin-on chicken thighs roasted in cast iron with lemon and herbs—juicy weeknight protein with shatteringly crisp skin. Chicken is food-safe at 165°F in the thickest part near the bone.
🛒Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon oil
- 1 lemon, sliced
- 4 garlic cloves, smashed
- 4 sprigs thyme or rosemary
- Optional: 1/4 cup chicken broth for pan juices
🔧Kitchen Tools Needed
- 12-inch oven-safe cast-iron skillet
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Pat thighs very dry. Season under and over the skin with salt, pepper, garlic powder, and paprika. Rest 20 minutes or refrigerate uncovered up to overnight for drier skin.
- 2
Preheat oven to 425°F. Heat oil in a 12-inch oven-safe cast-iron skillet over medium-high. Place thighs skin-side down; cook undisturbed 6–8 minutes until skin is deep golden.
- 3
Flip thighs. Tuck lemon, garlic, and herbs around them. Transfer skillet to oven.
- 4
Roast 15–20 minutes until the thickest part near the bone reaches 165°F.
- 5
Rest 5 minutes. Spoon pan juices over top (add a splash of broth and simmer on the stove if needed). Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Boneless thighs?
Yes—sear then finish in oven or on stove until 165°F; cook time is shorter.
Skin not crisp?
Start with dry skin, don’t move early, and finish in a hot oven.
Stovetop only?
After flipping, cover and cook on medium-low until 165°F, uncovering last few minutes to re-crisp.
Food safety?
Poultry to 165°F; chill leftovers within 2 hours; reheat to 165°F.
