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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.
You would have HATED dinner at our house yesterday. I pan-seared some chicken and the skin and breading was basically all left in the pan. It was gross. So if you could send me a pan of your chicken so I don’t starve to death, that’d be great. 😉
I love some pan-seared chicken! I love your pics of your chicken. That salt sprinkle really looks good too.
What non-stick skillet do you use that is safe to 475 degrees in the oven?
Cast iron works great! You can also drop the tempt to 450 (cook just a little longer) and use a traditional non-stick if you want.
I made this last week, SO good! Love that salty crispy skin!
Hi Sharon! Thank you for letting me know! The crispy skin is my favorite!!!
Amazing. Seriously. The 6 yr old that eats nothing ate two thighs. TWO thighs!!! Thank you so much for this recipe. So so easy, cheap and delicious. I used my cast iron skillet and had to sub for the coconut oil bc I only had unrefined. Still turned out great.
Hi Bryn! Thank you so much for letting me know how much you enjoyed the dish. This comment actually came through while I was in the kitchen making this exact same dish…haha.
Made this and it turned out awful! I think perhaps using a cast iron skillet is what did me in, as my chicken was completely burned on one side, which I realized upon turning it after I did the 5 minutes in the oven. Perhaps a different pan is in order? It was so burnt that I couldn’t salvage it. Such a bummer 🙁
Hi Angelique! I’m so sorry the dish didn’t turn out! I have made this before in a cast iron skillet and turned out fine. One thing I always make sure to do before I put it in the oven is just peek at the skin to see how it looks before I put it in the oven. That way I for sure know it’s not browning too fast. I hope you give the recipe another try because it really does taste delicious! I make it at least once a week 🙂
This looks amazing!!! Can’t wait to give it a try!! I have a stupid question for you…it does not involve the removal of skin:):) I am NOT a fan of coconut oil. I have tried it and tried it and anything I use it for still has the taste no matter what kind of oil I use. I am pretty sad because it is good for you and I want to do better for my family but coconut makes me gag:( Have you use olive oil to do this?
Hi Kenda! I have not used olive oil because I fear it might smoke a lot with such high heat. I do however think vegetable or peanut oil would work great 🙂 If you give it a try let me know how it turns out!
@nutmegnanny,
@nutmegnanny, I just made this 10 minutes ago using olive oil and it worked out well. No smoke alarms set off, lol.
I can NOT believe how incredible these turned out!!!! I’m a terrible cook and they came out crispy and delicious! I don’t know if I’ll be able to wait to serve dinner. I’m dying right now holding myself back. Thank you for an amazing and easy recipe!
@nutmegnanny, I also wanted to add that I used a cast iron skillet with the olive oil. No problems at all. Chicken was perfectly crispy. (And not even oily!)
WOW if I can get my chicken thighs to look like that I will never eat anything else ever again! They look amazing! Pinned this 🙂
Hi Chrissa, thank you! These chicken thighs are a favorite around here 🙂
Gorgeous photos, but when I tried this recipe, the skin was pale and the chicken was undercooked. I used a cast iron skillet. I did substitute corn oil for coconut oil because that was what was on hand. Maybe we have different ideas of ‘medium heat’ for the first part of the recipe.
A few minutes on the range at high heat, skin down first, then turned over briefly, rescued the chicken. Then it looked like yours! Sorry, no photos, it was devoured faster than my camera’s shutter speed.
This is the third recipe I’ve seen with similar directions. There is no way you put chicken thighs on medium heat, face down for 10 mins! They burn. Doesn’t matter if it’s electric or flame.
Whomever posted this owes me 7.00.
Sorry it didn’t work out well for you Forrest but considering I make this dish at least twice a month I would beg to differ. I have an electric stove and cook it on level 5 which is medium heat on my stove. The only time it has ever burned is when I wasn’t paying attention and left my stove on level 7 instead of 5. I also recommend checking on the chicken and giving it a flip if you think it’s burning.