Pan Roasted Chicken Thighs



I had a package of chicken thighs I took out of the freezer this morning, not really thinking of what I was going to do with it any further than eat the darn things so when it came down to the actual cooking tonight I thought… ^&*%*@#$%^&*… then I hopped on my trusty Google Machine and typed in Bon Appetit Roasted Chicken Thighs because lets face it, they are resourceful and classy…. lo and behold I got Perfect Pan-Roasted Chicken Thighs … Can I just say HOLE IN ONE!

These little gems were go tender and juicy on the inside, yet the skin was super crispy and savory on the out side…. they were truly a work of art! The Van Gough of Crispy Chicken Thighs! Enough said….



4 Large Chicken Thighs

1 Tbsp Vegetable Oil (Canola or Olive Oil work just as well)

Salt & Pepper

Pre heat oven to 475F.


Rinse chicken thighs under cool water, pat dry, then season with salt & pepper.



Heat oil in a large skillet over medium-high heat until hot, but not smoking.



Add chicken thighs skin side down and pan fry for 2 minutes before reducing heat to medium.


Continue to pan fry thighs over medium heat rearranging occasionally for 13 minutes or until the fat renders and the skin is golden brown.


Transfer thighs to a greased baking sheet skin side up and roast in center of the oven for another 13 minutes.


Flip thighs and roast 5 more minutes…


Then flip one more time skin side up to super crisp the skin for another 5 minutes.


Phhhew, I tell you its worth all the flipping lol. Allow to rest a few minutes before digging in, but truly these little gems are so yummy, you may need to double the recipe. Mikey himself ate 3 thighs so if your feeding 4, think about making at least 8 thighs so you have enough!




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