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.
This turned out awesome. I’ve made it several times now, and tried some different seasonings for variety. I won’t go back to my old methods with chicken thighs!
Hi Stuart! Thank you so much! It’s my favorite way to prepare chicken 🙂
I’d been using a very similar method to cook chicken thighs—slightly higher temp, slightly longer cooking time; but I decided to try this one tonight to see how it fared. And WOW. What a difference. The chicken turned out absolutely perfect—tender and juicy. The texture actually reminded me of steak. I didn’t know chicken could be like this!
Hi Ash! I’m so glad you enjoyed the chicken. It’s a HUGE hit around here!
I have made this recipe a number of times in my Le Creuset braiser, sometimes the skin sticks which is sad, but it always comes out delicious. I have chicken legs at home, and I’m thinking about approaching them this way tonight.
Hi Alison! I have made them in my braiser pan as well and they don’t turn out as well as a true non-stick. I think trying this with legs would be great! Let me know how they turn out 🙂
Just made this for my husband and brother. We were all in agreement that it was super tasty! The crispy skin is to die for.
Hi Lindsey – I’m so glad everyone liked the thighs! That skin is pure deliciousness!
So I tried this tonight exactly how the recipe and tips say and had trouble flipping them once in the oven. Half the skin came off when I flipped them with a spatula, and I scraped underneath before I flipped. Is there a trick to that part??
Hi, Stacy! I’m not sure what went wrong. If the chicken skin is cooked enough it should flip over pretty easily since there is a good amount of oil in the pan.
I also have a glass cooktop but love using my cast iron skillet OUTSIDE! on the side burner of the gas grill. Bonus… you don’t stink up the house! I fry everything outside now.
Chicken was crispy and delicious. Definitely will make again
Ohmygoodness this was so yummy!!!
I tried this a few months ago and it was just ok. This time, I thought I added too much salt but it was actually perfection! This time I also got it crispier. I used my cast iron skillet. I think I used a non-stick skillet last time. This time?
So.Much.Crispiness.
The skin wanted to come off when I tried to flip it over so I then was more careful and it went fine.
Thanks for such a fabulous recipe! All the people in my house loved it!
Made it. Loved it. Eating the crispy skin didn’t kill me. Thanks for a great recipe.
Hi Marita! The skin is the best part!
I’m going to have to add my comment to this long list, lol. I was looking for a roasted chicken recipe and stumbled onto this. So easy, right? How good can it be though? Oh my! I’m 50 yrs old. Cooked a lot of chicken. This recipe nails simple but sooooo tasty. Turned out just like picture. Crispy skin, juicy, juicy, juicy inside. I added some thyme. But that’s it. Salt, pepper, thyme. Must be some magic in that coconut oil too. YUM!
Hi Loretta! I’m so glad you loved the chicken!