by Diana Rattray
High heat is the key to crispy-skin chicken, and the cast iron pan is an excellent choice because it retains heat beautifully. These bone-in chicken thighs are first browned in the skillet, and then they’re moved to the oven.
Chicken thighs can vary greatly in size. On average, you will get about 3 ounces of cooked meat from each chicken thigh. Count on two small to average chicken thighs per adult or one for young children.
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.
PrintCrispy Skin Chicken Thighs
These perfectly seasoned crispy skin chicken thighs are browned in a cast iron skillet and then finished in the oven.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 to 6 1x
- Category: Chicken, Chicken Thighs
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 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.
