Skillet Chicken Thighs (Bone-in)

crispy chicken thighs in a cast iron skillet

4.83 from 167 votes

Skillet Chicken Thighs (Bone-in)

Crispy Cast Iron Skillet Chicken Thighs are always a hit with the family and are a mostly hands-off dinner that is ready in less than 30 minutes! They have a similar texture to fried chicken, but a much lighter choice. The skin becomes deliciously crispy while the meat underneath is moist and tender, perfect to pair with any side!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Author: Amy Nash

Equipment

Cast Iron Skillet

Ingredients

2 1/2 lbs. bone-in, skin-on chicken thighs (about 6-8)
1 teaspoon coarse Kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1-2 Tablespoons olive oil

Instructions

Heat oven to 425°F.
Pat the chicken thighs dry with paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.
2 1/2 lbs. bone-in, skin-on chicken thighs, 1 teaspoon coarse Kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper
In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot. Place chicken thighs into the pan, skin side down and cover with a splatterguard. Cook without moving for 7-9 minutes so that the fat can render and the skin can get nice and crispy.
1-2 Tablespoons olive oil
Once the chicken releases from the pan and has a nicely browned crust on the skin, flip the chicken pieces over using tongs. Transfer the skillet with the chicken to the oven and roast for 18-20 minutes until cooked through and the internal temperature of the chicken reaches 165°F when tested with an instant read meat thermometer.

Video

Notes

Because chicken thighs can vary pretty significantly in size, you may need to adjust cooking times in the oven for larger or smaller thighs.

Nutrition

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