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!
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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
This recipe can easily be doubled. Just use a larger 12-inch skillet and 1 more tablespoon of coconut oil.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 0.4g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg
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