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Pan-Roasted Chicken Thighs
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Pan-Roasted Chicken Thighs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Skillet (Oven Safe)
  • Meat Thermometer

Ingredients

  • 1 tbsp vegetable oil
  • 6 chicken thighs bone-in, skin on
  • Fresh thyme leaves to taste + a couple of sprigs
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Season both sides of the chicken thighs with fresh thyme leaves, sea salt, and freshly cracked pepper to taste.
  • Heat the oil in an OVENSAFE large skillet over high heat.
  • Once the oil is shimmering, add the seasoned chicken thighs skin-side down. Cover with a splatter screen, and sear the skin for 8-10 minutes. Be patient. Don’t try flipping early. It’ll release easily from the pan once it’s ready to flip, but you want to make sure the skin is rendered, crispy, and beautifully golden brown.
  • Flip the chicken over and add a few sprigs of thyme to the skillet.
  • Place it in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through, according to a meat thermometer.
  • Remove from the oven and serve. Enjoy.