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A photo of a cast iron skillet with crispy roasted chicken thighs topped with salt and pepper in it.

Roasted Chicken Thighs

These roasted chicken thighs are so crispy, the skin almost tastes like bacon! Only four ingredients to create this recipe which is perfect for entertaining last minute guests or for an easy weeknight dinner with your family. 
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 thighs
Calories: 279kcal
Author: Megan


  • 4 chicken thighs (bone-in and skin-on)
  • 1 tablespoon avocado oil (or other high-heat oil such as sunflower oil, grapeseed oil or canola oil)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 400F.
  • Preheat cast iron skillet on the stove until hot but not smoking.
  • Add one tablespoon of oil to the cast iron skillet and let heat for a minute.
  • Pat the chicken thigh skin dry and season with salt and pepper. Place skin side down in the cast iron skillet.
  • Cook over medium to medium-high heat for 8-10 min, until the skin is golden brown. Turn the thighs over so that the skin-side is up.
  • Carefully remove excess fat from the skillet to prevent splattering in the oven.
  • Transfer to the oven and cook an additional 20-25 minutes, until the skin is crispy and the chicken is completely cooked through. The internal temperature should be 165F.
  • Let rest for 5 minutes before serving.


Calories: 279kcal | Carbohydrates: 1g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 232mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg
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