About this recipe

Perfectly seared, golden-crispy chicken thighs cooked entirely in one skillet. Bone-in, skin-on thighs are seasoned simply and pan-seared to develop a crackling crust, then finished in the oven until juicy and cooked through. A reliable weeknight dinner that never disappoints.

Instructions

1. 1

   Preheat your oven to ![425°F]. Pat the chicken thighs very dry on all sides with paper towels — this is the most important step for achieving crispy skin. Don't skip it.

2. 2

   In a small mixing bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Season the chicken thighs generously all over with the spice mixture, making sure to get under the skin where possible.

3. 3

   Heat a large oven-safe skillet (cast iron preferred) over ^[medium-high heat] for about 2 minutes until very hot. Add the neutral oil and swirl to coat.

4. 4

   Place the chicken thighs skin-side DOWN in the skillet. Do not move them. Press each one gently with a spatula for the first 30 seconds to ensure full skin contact with the pan. Sear undisturbed for 8–10 minutes until the skin is deeply golden and releases easily from the pan.

5. 5

   Flip the chicken thighs skin-side up. Add the butter, smashed garlic cloves, and thyme sprigs (if using) to the pan. Tilt the pan slightly and baste the chicken with the melted butter and pan drippings for about 1 minute.

6. 6

   Transfer the skillet to the preheated oven. Roast for 18–22 minutes, until the internal temperature of the thickest part of the thigh (not touching bone) reads %[165°F]. The skin should be deeply golden and crisp.

7. 7

   Remove the skillet from the oven (use insulated gloves — the handle is extremely hot). Let the chicken thighs rest in the pan for 5 minutes. This allows the juices to redistribute for maximum juiciness.

8. 8

   Spoon any remaining pan drippings over the chicken, garnish with fresh parsley if desired, and serve immediately.