Crispy Pan Roasted Chicken Thighs

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they’re perfect for weeknight dinners!

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!

You know what I love? Super crispy chicken skin.

Not sorta crispy. Don’t try to tell me your skin is crispy when it’s not. I won’t be fooled.

Oh, and don’t serve me up breaded chicken that has the breading half falling off either. Again, I cannot be fooled.

I want super crispy seasoned skin.

Perfectly crisp with just the right amount of kosher salt deliciousness.

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!

I know I sound like a psycho about my chicken but I really do have my standards.

Luckily I now have the best crispy skin recipes in the history of ever. Super crispy, super seasoned and ready in just 30 minutes.

Rules for making these Crispy Pan Roasted Chicken Thighs

  • Put the chicken in the skillet, skin side down, and leave it alone. Don’t go picking it up and moving it around. Let it do its thing. It’s ok. It won’t burn as long as your temperature stays steady.
  • Right before you put your chicken in the oven you can take a peek just to make sure it’s not browning too quickly.
  • Season the skin with kosher salt and pepper. Don’t skip this step! Trust me, salty delicious chicken skin is awesome.
  • No, you cannot remove the skin and still get crispy chicken. Please don’t send me an email about this.
  • Chicken thighs are the best cut to use because they don’t dry out easily and since they contain a bone they are super flavorful.
  • Chicken with skin will not kill you if you eat it once in a while. Bonus – it’s awesome.
  • This recipe does not stink up your house like traditional chicken frying. That really is a bonus in my book.

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!

Seriously, this skin! I die!

Don’t worry if you don’t have coconut oil on hand. You can also use vegetable for this recipe and it will turn out just as crispy and perfect.

Love these crispy pan roasted chicken thighs recipe?

Looking for even more delicious chicken thigh recipes? Try my Sheet Pan French Dressing Chicken Thigh DinnerChili Mango Lime Grilled Chicken ThighsSweet Soy Marinated Grilled Chicken ThighsCilantro Lime Chicken ThighsMaple Ginger Chicken ThighsCitrus Herb Roasted Chicken ThighsHoney Spiced Glazed Chicken or my Sheet Pan Garlic Lemon Chicken and Mushrooms

Print

Crispy Pan Roasted Chicken Thighs

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!

Yield: 4 chicken thighs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

  • 4 bone-in skin-on chicken thighs
  • Kosher salt
  • Fresh cracked black pepper
  • 1 tablespoons coconut oil

Source: Slightly adapted from BonAppetit

Directions:

Preheat oven to 425 degrees.

Lay out chicken thighs and trim off any extra skin.

Cover the skin of the chicken with a desired amount of kosher salt and black pepper.

In a small (oven safe!) skillet set over medium heat add coconut oil. Let the oil melt and get hot.

Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.

Let the chicken cook for 10 minutes.

After 10 minutes place the chicken in the oven for another 5 minutes.

After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.

Remove the chicken from the oven and let it rest for a few minutes before devouring.

Note: This recipe can easily be doubled. Just use a larger skillet and 1 more tablespoon of coconut oil.

These crispy pan roasted chicken thighs are super easy, super crispy and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!

15 Responses to “Chipotle Chicken Lettuce Cups”

  1. #
    1
    Rachel @ Not Rachael Ray (Soon to be Rachel Cooks) — February 27, 2012 at 10:57 pm

    Looks delicious! I’m an even bigger procrastinator than you are! I’m finishing my post up too.

  2. #
    2
    Rachel @ Not Rachael Ray (Soon to be Rachel Cooks) — February 27, 2012 at 11:02 pm

    PS: I used the chipotle mustard too. We are two peas in a pod, my love!

  3. #
    3
    Lyndsey — February 27, 2012 at 11:07 pm

    These are great!!! I love lettuce wraps, and chipotle….so these are perfect!!

  4. #
    4
    Gina @ Running to the Kitchen — February 27, 2012 at 11:10 pm

    Between Chick fil A and Chipotle…I might have to leave this area solely because of fast food. Why oh why don’t we have any around here?! Drives me nuts! Although, these look like a delicious recreation 🙂

  5. #
    5
    Erica — February 28, 2012 at 2:49 am

    Seriously-yum!! And i still want a tub of the avocado sour cream

  6. #
    6
    Kathryn — February 28, 2012 at 4:46 am

    These look so great, I’m always looking out for healthy lunch alternatives and this looks like it has more than enough protein to keep me going!

  7. #
    7
    Blog is the New Black — February 28, 2012 at 5:41 am

    Yum! THis looks tasty!

  8. #
    8
    Alison @Coupon Kitchen — February 28, 2012 at 8:50 am

    I just bought ground chicken on sale last week and popped it in the freezer. Can’t wait to try these next week, they look and sound delicious!

  9. #
    9
    Cassie — February 28, 2012 at 10:55 am

    These look so good, awesome flavors!! And I’m dying over the avocado sour cream!

  10. #
    10
    Raina — February 28, 2012 at 8:24 pm

    That is what I call a yummy lunch! Love chipotle and with the avocado sour cream, I know this would be something I would really enjoy:)

  11. #
    11
    5 Star Foodie — February 29, 2012 at 1:51 pm

    Delicious lettuce cups, the flavors with chipotle are terrific!

  12. #
    12
    Robyn — March 6, 2012 at 1:19 pm

    Oh my! The only thing I can’t have (per my stupid allergy list) is the sour cream… and I can buy ‘fake’ sour cream, so it’s all good! This looks AMAZING. Thanks for posting. YUM!

  13. #
    13
    California Callie — March 13, 2012 at 1:35 pm

    Simple and easy to make recipe the Chipotle Chicken Lettuce Cups.

  14. #
    14
    Chung-Ah | Damn Delicious — March 22, 2012 at 6:07 pm

    I always kind of skimp on lunch too since I like to focus all my energy on dinner. I just can’t be superwoman and make a huge elaborate lunch meal and a dinner meal in the same day.

    On another note, these lettuce cups look so great. I tend to make some sort of Asian-inspired version of lettuce wraps but I’m definitely going to try these! It’s different from what I’m used to, and I LOVE the flavor of chipotle 🙂

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