My BigMouth Blog | A Blog by Jason Glover

Crispy Chicken Thighs - Dads That Cook

By Jason Glover

One-pan cooking at its best! Enjoy Chef Kevin George's recipe for juicy, mouth-watering, crispy chicken thighs. Pair with your favorite sides and dinner is done!

Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

TOOLS
 Oven-safe skillet (large enough to fit all the thighs)
 Paper towels
 Spatula
 Tongs
INGREDIENTS
 6 chicken thighs, with skin (either bone-in or boneless is fine)
 6 thyme sprigs
 2 tbsp vegetable oil
 1 pinch salt
 1 pinch pepper

PREHEAT OVEN & SEASON CHICKEN
1

Place the oven rack in the middle to upper third of the oven and preheat to 475°F.

2

If necessary, rinse chicken thighs with cool water and pat dry with clean paper towels.

3

Place the chicken thighs on paper towels, skin side down.

4

Season (meat side up) with salt and pepper.

SEAR CHICKEN
5

Heat the skillet over medium heat.

6

Add the vegetable oil to the skillet and swirl around to coat the sides and bottom of the pan.

7

Once the oil is hot, carefully place the chicken thighs, skin side down, into the skillet. (BE CAREFUL OF OIL SPLATTER.)

8

Place the sprigs of thyme on top of the chicken thighs.

TRANSFER CHICKEN TO OVEN
9

Transfer the skillet to the preheated oven and roast (uncovered) for 8 minutes, until the skin is golden brown.

10

Carefully remove the skillet from the oven and flip the chicken thighs skin side up.

11

Return the skillet to the oven and continue roasting for 5 minutes.

PLATE AND ENJOY
12

Serve 1-2 thighs alongside your favorite side dishes and enjoy!

Total cook time (on stove + in oven): 20-25 min, depending on oven.

Ingredients

TOOLS
 Oven-safe skillet (large enough to fit all the thighs)
 Paper towels
 Spatula
 Tongs
INGREDIENTS
 6 chicken thighs, with skin (either bone-in or boneless is fine)
 6 thyme sprigs
 2 tbsp vegetable oil
 1 pinch salt
 1 pinch pepper

Directions

PREHEAT OVEN & SEASON CHICKEN
1

Place the oven rack in the middle to upper third of the oven and preheat to 475°F.

2

If necessary, rinse chicken thighs with cool water and pat dry with clean paper towels.

3

Place the chicken thighs on paper towels, skin side down.

4

Season (meat side up) with salt and pepper.

SEAR CHICKEN
5

Heat the skillet over medium heat.

6

Add the vegetable oil to the skillet and swirl around to coat the sides and bottom of the pan.

7

Once the oil is hot, carefully place the chicken thighs, skin side down, into the skillet. (BE CAREFUL OF OIL SPLATTER.)

8

Place the sprigs of thyme on top of the chicken thighs.

TRANSFER CHICKEN TO OVEN
9

Transfer the skillet to the preheated oven and roast (uncovered) for 8 minutes, until the skin is golden brown.

10

Carefully remove the skillet from the oven and flip the chicken thighs skin side up.

11

Return the skillet to the oven and continue roasting for 5 minutes.

PLATE AND ENJOY
12

Serve 1-2 thighs alongside your favorite side dishes and enjoy!

Crispy Chicken Thighs

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Love it

★★★★☆
4 5 1
this is awesome

Love it

★★★★☆
4 5 1
this is awesome

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