This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
These crispy pan roasted chicken thighs are super easy, crispy, and delicious. Ready in just 30 minutes so they’re perfect for weeknight dinners!
Who needs a new, elevated chicken recipe that’s done all in 1 pan and ready in 30 minutes?
These crispy pan roasted chicken thighs are the perfect weeknight meal and a total crowd pleaser!
The chicken skin gets super crispy, while the dark meat stays ultra juicy.
And the best part about these chicken thighs is that you let the pan do all the work for you.
No fussing, no flipping, nada.
You’ll love how easy and delicious these crispy pan roasted chicken thighs are!
Ingredients for crispy pan roasted chicken thighs
- Bone-in, skin-on chicken thighs – Both the bone and the skin help keep these chicken thighs juicy and delicious.
- Coconut oil – Coconut oil can hold up to high cooking temperatures.
- Salt and pepper – It seems simple, but super important to help bring out the flavors in our chicken thighs.
Tips for making successful crispy chicken thighs
Step 1
You will need chicken skin to make crispy pan roasted chicken thighs; so leave that skin on!
Step 2
Make sure you season your chicken thighs well. Don’t be afraid of that salt and pepper!
Step 3
Put your chicken thighs, skin-side down in your skillet, and leave them alone.
Do not touch them.
You need to give the chicken time for the skin to evenly render out its fat and get crispy without you poking and prodding it.
Step 4
Monitor your heat!
If you notice anything starting to smoke or smell like burning, simply dial back on your heat.
Alternative oils
If you can’t use coconut oil, some great alternatives are corn, safflower, or avocado.
All these oils have high smoke points, which means they can withstand high temperatures.
Other seasonings
I’ve decided to use salt and pepper here, but feel free to use lemon pepper, cajun seasoning, or any favorite spice rub.
Just remember to monitor your heat so nothing burns.
Storage and leftovers
These chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating is as simple as putting them in a pan on the stove, skin-side down on medium-low heat, for 5-7 minutes or until heated thoroughly. This will gently re-crisp the skin and warm the chicken throughout.
These crispy pan roasted chicken thighs are also pretty tasty cold out of the fridge.
More chicken thigh recipes
- Craving something spicy? Try my Chili Mango Lime Grilled Chicken Thighs
- Need something with easy cleanup? Try my Sheet Pan Garlic Lemon Chicken
- Love fall flavors? Try my Maple Ginger Chicken Thighs
- Looking for sweet and spicy? Try my Honey Spiced Glazed Chicken
- Want to use your
air fryer ? Try my Air Fryer Chicken Thighs
Crispy Pan Roasted Chicken Thighs
Equipment
Ingredients
- 4 bone-in skin-on chicken thighs
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 425 degrees F.
- Layout chicken thighs and trim off any extra skin.
- Cover the skin of the chicken with the desired amount of kosher salt and black pepper.
- Over medium heat, set an 8-inch oven-safe skillet and 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No, you cannot remove the skin and still get crispy chicken. Please don’t send me an email about this.” Love this!! The struggle is real. People WILL ask about this. I love me some crispy chicken, girl. And this is serious.
Chicken thighs are my absolute most favorite meal and I’m the way way about the skin. I like to hear it crack when I bite it!
Your comment about removing the skin made me laugh out loud.
I can’t get over that crispy skin! I can’t wait to make this for myself!
I’m curious, Nanny (or anyone else), what kind of pan are you using — cast iron or something else? We have a glass-top stove and my boyfriend will have a fit if I use cast iron on it because it will scratch or crack the stove top. I’ve researched the issue and the jury is out on that one, but I’m not going to take a chance. Ugh, I miss my gas stove! I suppose I can just crank the heat under a heavy oven-safe pan, like I usually do.
For this recipe I used my non-stick oven safe skillet BUT I use my cast iron on my flat top range all the time. No scratches or cracks (knock on wood) so far. They say you’re not supposed to can with a flat top stove but I do that too…haha. I’m a rule breaker 😉
Okay, so…my daughter would (and does) forgo the meat and only eat the skin. It is absolutely her favorite part. I must make these for her this week! I mean, the rest of us, too…you know…
So you mean I need the skin if I want it crispy? 🙁
… kidding! Seriously, though. It looks amazing!
Oh yes it’s the skin – if the chicken skin is not super crispy why even bother!!! That is also the rule in our house 🙂 – I agree things are the way to go – so delicious. Love how easy this recipe is and cannot wait to add it to our dinner list next week. Yay 🙂
I love crispy too!!!!!! I haven’t had good crispy chicken in forever.
Awesome!!!
But I was just going to email you to see if I can remove the skin….
This looks to die for. I love chicken and the skin has to be crispy or it’s game over.
Thank you for the nice simple recipe. Have a great weekend.