Crispy Chicken Thighs

Cook, Mains, Recipes, Weeknight Dinner

Crispy Chicken Thighs

What’s the secret to chicken thighs with nicely crisped skin? Sear them, skin side down, on the stovetop and then roast in a hot oven. For a satisfying weeknight supper, serve the chicken with pan-roasted broccoli.


Crispy Chicken Thighs


6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground pepper, to taste

1 Tbs. vegetable oil

1/2 lemon, cut into 8 rounds

1 tsp. fresh marjoram leaves


Position a rack in the lower third of an oven and preheat to 400°F (200°C).


Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.


Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.


Transfer the chicken and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving. Serves 4.

3 comments about “Crispy Chicken Thighs

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  2. jill polsby

    This is the most fantastic chicken recipe! Yummy crisp chicken (we purchase tasty organic thighs from a good market (not a chain) for starters because it makes a huge difference. The recipe is easy, quick and once you’ve tasted skin cooked this way, you’ll never look back. Try it!!!


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