These Pan and Oven Baked Chicken Thighs are so easy and absolutely delicious. Crispy skin and juicy chicken, every time you make them!
These Pan and Oven Baked Chicken Thighs are fantastic and so simple to create. The skin gets so crispy and I am always amazed at how juicy the thighs always are.
This recipe is easier and quicker if you have an oven safe fry pan but worth the extra effort if you don’t. Really.
This is one of the first recipes posted on this site. The photo is terrible but the end result is truly FANTASTIC!!!! I wanted to get this chicken thigh recipe up so I could share it. I truly wanted the world to have access and try these chicken thighs!
That is how much we enjoy this recipe and I hope that despite the pictures you give it a try! I think you will be glad you did.
Ingredients in Pan and Oven Baked Chicken Thighs
- chicken thighs, bone in and skin on
- salt
- pepper
- oil
How to make Pan and Oven Baked Chicken Thighs
Preheat oven to 475°.
Season chicken with salt and pepper.
Heat oil in a heavy nonstick skillet over high heat until hot but not smoking.
Make sure to pat the chicken dry before putting it in the oil.
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 or place chicken on a foil lined baking sheet with a rack 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!
Other Easy Chicken Thigh Recipes to Try
Balsamic Apricot Glazed Chicken Thighs
Bacon Wrapped Garlic Chicken Thighs
Molasses Glazed Chicken Thighs
The Crispiest Baked Chicken Thighs
Barbecue Apricot Glazed Chicken Thighs
Easy Honey Roasted Chicken Thighs
Balsamic Glazed Garlic Chicken Thighs
Dark and Delicious Chicken Thighs
Pan and Oven Baked Chicken Thighs
Equipment
- oven safe skillet or skillet and rimmed baking sheet with a rack
Ingredients
- 8 bone-in, skin on, chicken thighs
- salt and black pepper
- olive oil or another vegetable oil
Instructions
- Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a heavy nonstick skillet over high heat until hot but not smoking. Make sure to pat the chicken dry before putting it in the oil. 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 or place chicken on a foil lined baking sheet with a rack 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
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