Crispy Roast Chicken Thighs

July 07, 2019

Chicken thighs are a simple and easy dish to make for dinner any night of the week. The best part of chicken thighs is the crispy skin, so I try to optimize that when I roast them in a cast iron skillet.

These go great with a variety of sides, including sauteed spinach, roast squash, or crusty bread.

  • 2 servings
  • 10 mins
  • 20 mins
  • 30 mins
  • Ingredients

    • 2 chicken thighs

    Equipment

    Instructions

    1. Preheat the oven to 400 degrees.
    2. Heat a cast iron skillet on the stove on medium heat.
    3. Season the chicken thighs liberally with salt and pepper.
    4. Add a tablespoon of olive oil to the cast iron skillet until it begins to smoke.
    5. Gently lay the chicken thighs skin-side down on the skillet until the fat begins to the render and the skin is golden brown.
    6. Flip the chicken thighs so the skin side is up and transfer the skillet to the oven.
    7. Roast for an additional 15 minutes, or until a meat thermometer measures 165 degrees at the thickest part of the chicken thigh.
    8. Repeat with layers of noodles, cheese, and meat until you are out of noodles or the pan is full. I try to have four layers.
    9. Remove the skillet from the oven and rest for 5 minutes before serving.

      Will Chiong

      Written by Will Chiong who lives and works in New York building useful things.