Crispy Pan Roasted Chicken Thighs
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
American
Crispy Pan Roasted Chicken Thighs
Description
This recipe calls for four chicken thighs trimmed of excess skin and seasoned on the skin side with kosher salt and fresh cracked black pepper. Coconut oil is heated in an oven-safe skillet until hot and shimmering, then the thighs are placed skin side down to sizzle and render the fat, achieving a crispy skin. After about ten minutes, the skillet is transferred to a 425°F oven to finish cooking. The chicken is flipped halfway through oven roasting to ensure even doneness and crispness.
The result is richly flavored chicken with a crunchy skin and juicy interior, achieved without complicated seasoning or breading. The method emphasizes heat control and timing for optimal texture. After roasting, letting the chicken rest a few minutes preserves juices before serving.
This recipe scales easily; doubling requires a larger skillet and more coconut oil. The uncomplicated seasoning allows pairing with a wide range of side dishes and sauces.
Ingredients
- 4 chicken thighs bone-in, skin-on
- kosher salt
- black pepper fresh cracked
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 425 degrees F.
- Layout chicken thighs and trim off any extra skin.
- Cover the skin of the chicken with the desired amount of kosher salt and black pepper.
- Over medium heat, set an 8-inch oven-safe skillet and add coconut oil.
- Let the oil melt and get hot.
- Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.
- Let the chicken cook for 10 minutes.
- After 10 minutes place the chicken in the oven for another 5 minutes.
- After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.
- Remove the chicken from the oven and let it rest for a few minutes before devouring.
Notes
- The recipe can be doubled using a 12-inch skillet and increasing coconut oil to 2 tablespoons.
- For most even crispiness, make sure the coconut oil is hot enough before adding the chicken to produce an immediate sizzle.
- Let chicken rest after roasting before serving to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 346kcal | 17% |
| Carbohydrates | 0.4g | 0% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 111mg | 5% |
| Potassium | 296mg | 6% |
| Vitamin A | 113IU | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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