With crackling crisp skin and juicy bits of chicken morsels in every bite, this is about to become your favorite base for every chicken thighs recipe you'll ever make.
Course Main Course
Keyword chicken thighs
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
5bone-in, skin-on chicken thighs
freshly ground black pepper
Preheat the oven to 400°F. Trim any loose hanging pieces of skin or extra fat from the chicken thighs. Generously season both sides of the chicken thighs with kosher salt and freshly ground black pepper.
Add the oil to a large cast-iron skillet or heavy bottom pan so it evenly coats the bottom. Place the seasoned chicken thighs skin side down in the skillet. Turn the heat to medium-high and cook the chicken thighs undisturbed for 10-12 minutes or until the chicken releases easily from the skillet and becomes golden brown. Flip the chicken to the other side and cook for another 4-5 minutes. Turn the chicken back to skin side up, then transfer the skillet to the oven. (Or, for less oil pops in the oven, transfer to a baking sheet lined with wire rack.)
Bake until the internal temperature reaches 165°F, about 10 minutes. Remove the chicken thighs from the oven and transfer to a baking sheet lined with a wire rack or a plate to rest before slicing so the juices redistribute through the meat.