Crispy Skin Chicken Thighs
These perfectly seasoned crispy skin chicken thighs are browned in a cast iron skillet and then finished in the oven.
There’s nothing quite like perfectly crispy chicken skin, and this method delivers it every time. Browning the thighs in a hot cast iron skillet gives the skin that irresistible golden crunch, while finishing them in the oven keeps the meat juicy and tender.
This simple, reliable technique works for weeknights or special dinners alike. With just a few pantry seasonings and minimal prep, you get chicken that tastes like it came from a restaurant — crisp, savory, and deeply flavorful.
Chicken thighs can vary greatly in size. On average, you will get about 3 ounces of cooked meat from each chicken thigh. Count on 2 small to average chicken thighs per adult, or 1 for young children.
What You’ll Like About This Dish
Incredibly crispy skin. The stovetop-to-oven method guarantees great texture.
Juicy and tender. Bone-in thighs stay moist even with high heat.
Easy seasoning. Uses simple spices you already have on hand.
Versatile. Pairs well with vegetables, salads, rice, or potatoes.
Ingredient Notes
- Chicken thighs – Bone-in, skin-on thighs crisp beautifully and stay moist.
- Vegetable oil – Neutral oil that handles high heat well.
- Kosher salt – Helps draw moisture from the skin for extra crispiness.
- Black pepper – Adds gentle heat; use freshly ground if possible.
- Paprika – Adds color and a mild earthy flavor.
- Garlic powder – A quick, dependable way to boost savory depth.
Steps to Make Crispy Skin Chicken Thighs
- Heat a cast iron skillet with a thin coating of oil.
- Mix the salt, pepper, paprika, and garlic powder.
- Season the chicken evenly on all sides.
- Place the thighs skin-side down in the hot skillet.
- Cook until the skin is golden brown and crisp.
- Flip the thighs and cook briefly on the second side.
- Turn the thighs so they are skin-side down again.
- Transfer the skillet to the oven to finish cooking.
Tips
- Pat the chicken dry thoroughly before seasoning for maximum crispiness.
- Don’t move the thighs while browning — letting them sit creates better color.
- Use a splatter screen if needed but avoid covering the pan tightly.
- Let the chicken rest a few minutes before serving to keep juices inside.
Recipe Variations
- Smoky version. Add smoked paprika or chipotle powder for a deeper flavor.
- Herb blend. Mix in dried thyme, rosemary, or Italian seasoning.
- Lemon pepper. Replace the pepper with lemon pepper for brightness.
- Spicy thighs. Add cayenne or chili powder to the seasoning mix.
Serving Suggestions
- Serve with roasted potatoes or a sheet pan of vegetables.
- Pair with a simple green salad for a lighter meal.
- Add rice or buttered noodles to soak up the pan juices.
- Garnish with fresh herbs or lemon wedges for a fresh finish.
How to Store
Refrigerate: Store leftover chicken in an airtight container for up to 4 days.
Freeze: Freeze cooled chicken thighs for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Reheat in the oven at moderate heat to help re-crisp the skin.
There are many more chicken thigh recipes you might like. Try these honey and garlic chicken thighs or these slow cooker lemon and garlic thighs.
Crispy Skin Chicken Thighs
Ingredients
- 3 pounds chicken thighs, about 6 to 8, on the bone, with skin
- 1 tablespoon vegetable oil, just enough to coat the skillet
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, scant
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 F.
- Heat the oil in a heavy cast iron skillet over medium-high heat.
- In a small bowl, combine the salt, pepper, paprika, and garlic powder; stir to blend.
- Sprinkle the chicken thighs with the seasoning mixture.
- Arrange the chicken thighs in the hot skillet, skin side down.
- Cook the chicken thighs for about 12 to 15 minutes, or until the skin is golden brown.
- Turn the chicken thighs over and cook for 4 to 5 minutes longer.
- Turn the chicken pieces again so the thighs are skin-side down. Transfer the pan with the chicken to the oven and continue to cook for 20 minutes longer.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
