These cast iron skillet baked chicken thighs are so easy and absolutely delicious. An easy recipe for crispy skin and juicy chicken, every time you make it!
These cast iron roasted chicken thighs are fantastic and so simple to prepare. The skin gets so crispy and I am always amazed at how juicy the thighs always are.
This recipe works best with a cast-iron skillet but any oven-safe fry pan works! The dish starts on the stove and then finishes in the oven. It takes a bit of extra effort but it's worth it! Really.
For more ways to cook chicken thighs, check out this honey chicken thighs recipe and my favorite, lemon pepper chicken thighs.
This recipe pairs well with a variety of different sides, but I like to keep it simple with creamy mashed potatoes and a quick vegetable side.
Ingredients
Let's look at what you need to make this recipe! It's pretty simple.
- Chicken thighs: I prefer using bone-in and skin-on chicken thighs. They cook up juicier with plenty of flavors.
- Seasoning: All you need is a little salt and pepper.
- Oil: Just a bit for the pan. Choose a neutral vegetable oil that works well for high temperatures.
How to Cook Chicken Thighs in Cast Iron
Let's look at what goes into making crispy and juicy chicken thighs. First, preheat the oven to 475°.
- While the oven is heating, pat the chicken dry and season the chicken with salt and pepper.
- When ready to start cooking, heat the oil in a heavy nonstick skillet over high heat until hot but not smoking. Place the chicken in the skillet, skin side down.
- Once all thighs are in the pan wait a minute and then reduce the heat to medium-high and cook for 15 minutes.
TOP TIP: Put your fan or exhaust on. There will usually be some smoke.
- Continue cooking skin side down, occasionally rearranging and adjusting the chicken thighs, until skin is golden brown, not burnt.
- Transfer the skillet to the preheated oven and cook for fifteen more minutes, still with the skin side down.
- Then flip the chicken and continue cooking until the skin crisps and the meat is cooked through, about 5 to 10 minutes longer.
- Transfer to a plate. Let the chicken thighs rest 5 minutes before serving.
Substitutions and Variations
There's not too much to change up in this simple cast iron baked chicken thighs recipe.
- Chicken: You can swap this out for boneless chicken thighs but I really suggest sticking with the skin-on thighs.
- Add some herbs and spices: Change up the flavor by adding your favorite herbs and spices.
Storage
- Leftovers: Store leftover baked chicken thighs in the oven in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- Reheat: Return the chicken thighs to a baking dish or cast iron skillet. Cover with foil and cook at 350° F for about 10-15 minutes or until chicken is heated through.
Tips
- Use bone-in, skin-on chicken thighs. A great way to save some money but it also results in a better-tasting and juicy piece of chicken.
- Cook skin-side down first and for the longest amount of time. This makes a super crispy skin.
- Remember if you don't have a cast-iron skillet you can get the same results with a regular skillet and then transferring the chicken to a baking pan with a wire rack.
- Let the chicken rest for at least five minutes. This allows the juices to absorb back into the chicken so it's juicier.
FAQs
Yes, you can. You can use any oven-safe skillet to cook the chicken. If you don't have one, cook the chicken in a skillet first and then transfer it to a wire rack on a baking pan and finish in the oven following the same instructions.
Yes, you can! The beauty of a cast iron pan is that it works both on the stovetop and in the oven. I think it works best to cook the chicken first on the stove and then transfer it to the oven which is the method used in my chicken thighs recipe.
It depends on the method you are using and on the size of your chicken thighs. I find that generally, they take somewhere between 30-45 minutes though they can take longer when cooked at a lower heat and are larger.
Video
More Chicken Thigh Recipes
Baked Chicken Thighs in Cast Iron Skillet
Equipment
- cast iron skillet or oven safe skillet
Ingredients
- 8 chicken thighs bone-in, skin-on
- salt and black pepper
- olive oil or another vegetable oil
Instructions
- Preheat oven to 475°. Pat chicken dry and season with salt and pepper.
- Heat oil in a heavy nonstick skillet over high heat until hot but not smoking. Place chicken in the skillet, skin side down. Once all thighs are in the pan wait a minute and then reduce the heat to medium high and cook for 15 minutes.
- Put your fan or exhaust on. There will usually be some smoke. Continue cooking skin side down, occasionally rearranging and adjusting the chicken thighs, until skin is golden brown, not burnt.
- Transfer skillet to oven and cook 15 more minutes, still skin side down. Then flip chicken and continue cooking until skin crisps and meat is cooked through, about 5 to 10 minutes longer.
- Transfer to a plate. Let rest 5 minutes before serving. Enjoy!
Notes
- Use bone-in, skin-on chicken thighs. A great way to save some money but it also results in a better-tasting and juicy piece of chicken.
- Cook skin-side down first and for the longest amount of time. This makes a super crispy skin.
- Remember if you don't have a cast-iron skillet you can get the same results with a regular skillet and then transferring the chicken to a baking pan with a wire rack.
- Let the chicken rest for at least five minutes. This allows the juices to absorb back into the chicken so it's juicier.
Nutrition
This post was originally published in December 2015. It has been updated for images and content.
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