Perfect Pan-Roasted Chicken Thighs (2024)

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

Per serving: 366 calories

25 g fat

0 g carbohydrates

#### Nutritional analysis provided by Bon Appétit

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• Perfect every time. Definitely use a splatter screen.

  • Annie

  • Charlotte, NC

  • 10/9/2022

• I followed the other's recommendations. I used a cast iron pan sprayed with a oil spray and used a screen for stovetop. Then I flipped it to skin side up in oven at 450 convection for 14-15 minutes. It was quick, easy and delicious.

  • Anonymous

  • New Orleans

  • 12/11/2021

• So simple and easy to make - the only downside was cleaning the grease that splattered everywhere. Seeing all the grease splatter made me too scared to put the same iron skillet in the oven b/c I absolutely did not want grease splatter inside the oven so I just transferred to another pan for the oven. When the skillet is on the stove, I'd definitely use a splatter screen. Also I'd use less oil in the pan.

  • addyc

  • Atlanta, GA

  • 9/12/2020

• Made this dish today worked out very well. Main notes. I used grapeseed oil instead of vegetable oil and heated the cast iron pan on medium high instead of high. I then rendered the fat on medium heat and rotated the pan and the chicken every 2 minutes. I only did 4 thighs instead of six. I have an electric oven so I don't know it that made a difference, but my oven tends to set off the smoke alarm but didn't with this recipe. The chicken ended up with a great crispy skin but still juicy.

  See Also

  Crispy Chicken Thighs With Spring Vegetables

  • dannim98

  • Bowie, MD

  • 6/9/2020

• Love this recipe! I use a bacon splatter screen both when the chicken is frying and when it's in the oven. Definitely cuts down on the mess.

  • tckdlweeks

  • Reno NV

  • 12/31/2019

• Couple of tricks: Safflower oil - higher smoke point. And not a tablespoon, just take a paper towel and spread a sheen of oil on the pan. While the fat was rendering, I spooned off a few tablespoons before putting it into a 450 degree oven. Not 475. I also crowded in 8 chicken thighs (less room for spattering) but cooked for a few minutes longer to accommodate more, tightly packed food. Lastly about 8 minutes in to oven roasting, I spread thinly sliced lemons over the top of the chicken. So a little splattering (no more than making a pan of bacon) but no smoke alarms, no smokey oven. This was delicious.

  • littlemissus

  • Scottsdale, AZ

  • 12/7/2019

• The first time I made this one of my guests exclaimed, "Oh my god I didn't know chicken could taste this good!" Crispiest skin but oh so juicy underneath and remarkable flavour, especially considering the simplicity. I do have to clean my oven after, but it's worth it.

  • jagage

  • Canada

  • 5/13/2019

• It's a delicious, satisfying, and quick dinner, but yes, it makes a huge mess of my stove top and oven. I only make it now when it's time to run a self-clean cycle in my oven.

  • dedi

  • Long Island, NY

  • 3/12/2019

• The people complaining about this recipe are just plain wrong. This is my go-to chicken recipe and it turns out insanely good crisp, moist chicken every time, without fail. Yes, sometimes there is smoke and/or grease (gasp!) but it is SO worth it. Ignore the naysayers. You will not get similarly delectable chicken skin by tossing it in the oven and baking it. Heaven help us. Just make this and you won’t regret it. With enough time, you will be doing it without the need of timers or constant checking. Make it with a big pan of cornbread and you will have an insanely good southern feast. If it doesn’t turn out for you, try and try again. The fault is yours, not the recipe, but practice makes perfect. Don’t give up!

  • Jamieara

  • KY

  • 3/11/2019

• Just took out the chicken and there's pools of grease in the oven. My house is smokey, my eyes are tearing. The chicken is ruined. Find a recipe elsewhere.

  • Orangesock

  • 3/8/2019

• This was horrible. There's a ton of smoke and grease everywhere. I'm actually waiting for the chicken to finish now with my balcony door open so I don't set off the fire alarm. On top of that the skin is completely burned. I have never been so disappointed with a recipe.

  • Orangesock

  • 3/8/2019

• There is absolutely no need to fry the chicken skin side down at all. No need to use cast iron really. Just pat thighs dry, drizzle with a small amount of olive oil in a baking dish. Add salt, pepper, smoked paprika, garlic powder, etc and place in a 350-375 oven for about 30 minutes. No need to touch, check on or fuss about. They will be cooked, crispy, juicy and most importantly, not smokey!

  • stillafool

  • Ras Al Khaimah, UAE

  • 1/14/2019

• Perfect weeknight chicken. I’ve found myself making this several times a month and it’s been a hit every time. I make it exactly as recipe notes and usually add a pan sauce and a side of vegetables.

  • Destiniezepeda

  • San Jose, CA

  • 6/2/2018

• Absolutely the best chicken I have ever tasted. Followed the recipe exactly, lots of S&P. Juicy and delicious. Read other reviews to manage smoke/splatter.

  • zombyw00f

  • New York

  • 3/24/2018

• Great chicken but not worth trashing your house for. We had grease spattered on every wall and it coated the inside of the oven. I was legitimately worried about starting a grease fire. Hopefully in a few days I will get this mess cleaned up.

  • Phoff398

  • Schofield WI

  • 3/13/2018

TagsChicken ThighChickenPoultryMainDinnerGluten FreeNut FreeDairy FreeKetoCast Iron SkilletBon Appétit