Crispy Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Crispy Chicken Thighs
Description
Chicken thighs are seasoned evenly with kosher salt, freshly ground black pepper, garlic powder, lemon zest, and chopped fresh rosemary. The skin side is seared in hot vegetable oil in a cast-iron skillet, first at high heat to initiate browning, then at medium-high to render the fat and develop a golden crust. Afterward, the skillet goes to a 425°F oven to finish cooking, flipping halfway to crisp the skin further and reach 165°F internal temperature.
The resulting thighs have a crispy, golden-brown skin and tender, juicy meat flavored with lemon and rosemary. The lemon juice is added at the end to lift the flavor with citrus brightness, balancing the savory seasonings.
Because cast iron heats intensely, good ventilation is recommended to manage smoke. Cooking times vary based on thigh size, so adjusting slightly for small or large pieces is advised. Resting the meat after cooking allows juices to redistribute, enhancing tenderness.
Ingredients
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 lemon zested and juiced
- 1 tablespoon rosemary chopped, fresh
- 6 to 8 chicken thigh skin-on, bone-in
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425°F.
- Combine the salt, pepper, garlic powder, lemon zest (reserve the juice), and rosemary in a small bowl. Sprinkle mixture evenly over both sides of the chicken thighs.
- Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders and it is golden brown, about 5 minutes.
- Transfer the skillet to the oven and cook for another 6 minutes. Flip the chicken so the skin side is facing up and cooking until the skin is crisp and a thermometer inserted into the thickest part of the meat registers at least 165°F, about another 5 minutes. Transfer the chicken to a plate and let rest for 5 minutes. Squeeze the lemon juice over the chicken before serving.
Notes
- Use good ventilation when searing chicken thighs in cast iron as the pan can become very hot and produce smoke.
- Adjust cooking times based on the size of the thighs; smaller pieces require less time and larger ones more.
User Reviews
Overall Rating
5
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