Roasted Chicken Thighs

5 from 3 votes

These crispy roasted chicken thighs are seared skin-side down in a cast iron skillet until the skin is deep golden brown, then finished in the oven until the meat is juicy and cooked through. Just four ingredients and one pan. On the table in 40 minutes.

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Prep Time 5

Cook Time 35

Total Time 40

Servings 4 thighs

Ingredients

▢ 4 bone-in skin-on chicken thighs
▢ 1 tablespoon avocado oil - or other high-heat oil (such as sunflower oil, grapeseed oil or canola oil)
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper

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Instructions

Preheat the oven to 400°F.
Heat a cast iron skillet over medium-high heat until hot but not smoking. Add 1 tablespoon avocado oil and let it heat for about a minute.
Pat 4 bone-in skin-on chicken thighs completely dry with paper towels. Season both sides with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper.
Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 8 to 10 minutes, until the skin is deep golden brown. Check around the 5-minute mark. If the skin is already golden, reduce the heat slightly and continue cooking.
Flip the chicken thighs so the skin side is facing up.
Carefully spoon out any excess fat from the skillet to prevent splattering in the oven.
Transfer the skillet to the oven and bake for 20 to 25 minutes, until the skin is crispy and the internal temperature reaches 165°F in the thickest part of the thigh, away from the bone. Let rest for 5 minutes before serving.

Notes

Gluten-Free Note: This recipe is naturally gluten-free with no substitutions needed.
Use a meat thermometer: Chicken thighs stay pink near the bone even when fully cooked. Insert the thermometer into the thickest part of the thigh, away from the bone. It should read 165°F.

Nutrition