Baked Chicken Thighs in Cast Iron Skillet
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!
Servings: 8
Calories: 247kcal
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!
Video
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
Calories: 247kcal | Carbohydrates: 0.3g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 87mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg