Classic Crispy Weeknight Chicken Thighs
Achieve perfectly crispy skin and juicy meat with these classic weeknight chicken thighs. This recipe offers both stovetop and oven finishing options for your convenience.
Equipment
- Paper towels
- Large oven-safe skillet (cast iron recommended)
- Cutting board
- Meat thermometer
Ingredients
Main Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or oregano
- Salt to taste
- Freshly ground black pepper to taste
- 1 lemon for squeezing
- Fresh parsley for garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels, then season both sides generously with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme or oregano.
- Heat a large, oven-safe skillet (like cast iron) over medium-high heat and add olive oil.
Cooking
- Place chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes without moving them, until the skin is deeply golden brown and crispy.
- For a stovetop finish, flip the chicken, reduce heat to medium, and cook for 10-15 more minutes until an internal temperature of 165°F (74°C) is reached.
- For an oven finish, flip the chicken, then transfer the skillet to a preheated oven at 400°F (200°C) and bake for 15-20 minutes until an internal temperature of 165°F (74°C) is reached.
Serving
- Remove the chicken from the pan and let it rest for 5 minutes to redistribute the juices, then squeeze fresh lemon juice over the top and garnish with fresh parsley if desired.
Notes
Ensure chicken is patted very dry for the crispiest skin. Adjust seasoning to your preference, and feel free to use bone-in, skin-on chicken breasts as an alternative, adjusting cooking times as needed.