Pan-Roasted Chicken Thighs
This is the most reliable way to get a restaurant-quality sear on a home stove. You want a heavy skillet that holds heat, a pair of tongs, and enough patience to let the chicken do its own work.
Dry skin is the secret to a good sear.
Pat the chicken thoroughly dry with paper towels before it hits the pan; if there is moisture on the surface, it will steam rather than brown.
- 12-inch cast iron skillet
- tongs
- paper towels
- instant-read thermometer
What goes in.
- 4bone-in, skin-on chicken thighs
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspblack pepper, freshly cracked
The release test
Don't force the chicken to move. When the skin is perfectly seared, the proteins will naturally release from the metal; if it sticks, it needs another minute.
The method.
Preheat
Set your oven to 425°F. Place the cold skillet in the oven while it preheats to ensure the metal is scorching.
Prepare
Pat the thighs dry. Rub the skin with oil and season both sides generously with salt and pepper.
Sear
Carefully place the chicken skin-side down into the hot skillet on the stovetop over medium-high heat. You should hear a sharp, steady sizzle.
Render
Leave the chicken undisturbed for 8 to 10 minutes. The fat will render out, and the skin will turn deep copper.
Roast
Flip the thighs so they are skin-side up and transfer the skillet to the oven. Roast for 15 minutes, or until the internal temperature hits 175°F at the thickest part near the bone.
Rest
Remove the pan from the oven and transfer the chicken to a board. Let it sit for 5 minutes before serving.
Other turns to take.
Herb-Infused
Tuck two sprigs of fresh rosemary or thyme under the thighs during the oven-roasting phase.
Garlic Butter Finish
In the last two minutes of roasting, toss two tablespoons of butter and smashed garlic cloves into the pan to baste the meat.
When it doesn't go to plan.
Discard or save the rendered chicken fat left in the pan; it is excellent for roasting potatoes later.
If the skin browns too quickly but the meat feels soft, turn your burner down to medium for the remainder of the stovetop phase.
Always check the temperature at the thickest part of the thigh, being careful not to let the probe touch the bone, which will give a false reading.
The ones that keep coming up.
Can I use boneless, skinless thighs?
You can, but they cook much faster. Reduce the roasting time to 8-10 minutes and keep a close watch to prevent them from drying out.
Why did my skin burn?
The pan was likely too hot, or you didn't render the fat long enough. Use medium-high rather than high heat.
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