Crispy Skin Chicken Thighs Recipe
Crispy-skinned baked chicken thighs, seared and oven-finished in 35 minutes, require only salt, pepper, and oil.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 425 F (220 C/Gas 7) with a rack in the center.
-
Pat 6-8 bone-in, skin-on chicken thighs dry; season generously with salt and pepper on both sides.
-
Heat 2-3 teaspoons oil in a large, heavy oven-safe skillet over medium-high heat.
-
Once oil shimmers, place thighs skin-side down in the skillet; cook for 8-10 minutes until well browned, moving occasionally for even browning. Do not turn.
-
Transfer skillet to the oven; cook skin-side down for 10-15 minutes. Flip thighs and cook for an additional 5 minutes.
-
Ensure chicken reaches an internal temperature of 165 F (74 C); then serve.