Crispy Skin Chicken Thighs

Crispy-Skinned Chicken
Diana Rattray
  • 40 mins
  • Prep: 5 mins,
  • Cook: 35 mins
  • Yield: Serves 6
Ratings (40)

If you like your chicken with crispy skin, this is an excellent choice. They make a fabulous everyday meal, and they would be perfect for a picnic or tailgating event. Searing and then roasting the thighs in a heavy iron skillet makes them render more of their fat, which leaves the skin crispy and delicious. All you need is a little salt and pepper!

What You'll Need

  • 6 to 8 chicken thighs, with skin
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 to 3 teaspoons canola oil (or peanut oil)

How to Make It

  1. Heat the oven to 425 F (220 C/Gas 7).
  2. Sprinkle the chicken thighs with kosher salt and pepper.
  3. Heat the oil in a large, heavy oven-safe skillet (cast iron is perfect) over medium-high heat.
  4. When the oil is hot, but not smoking, arrange the chicken thighs in the skillet, skin side down. Cook for 15 minutes, or until the skin is well browned. A splatter screen is a good thing to have for this step. Move the thighs from time to time to keep them browning evenly, but don't turn them over.
  1. Move the skillet to the oven and continue cooking, skin-side down, for 15 minutes. Turn them over and continue cooking for 5 minutes longer. 
  2. To be sure of doneness, use a food thermometer inserted into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 F (74 C).

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Nutritional Guidelines (per serving)
Calories 1207
Total Fat 72 g
Saturated Fat 20 g
Unsaturated Fat 29 g
Cholesterol 418 mg
Sodium 446 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 131 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)