Pan-roasting makes chicken thighs perfectly crisp on the outside and tender and juicy on the inside—and it’s easy!
- 4 (7-8 oz.) large bone-in, skin-on chicken thighs (see note)
- ¾ tsp. salt
- ¾ tsp. pepper
- 1 Tbsp. olive oil
- Preheat the oven to 400°F
- Sprinkle both sides of the chicken with the salt and pepper.
- Preheat a large oven-safe skillet (large enough to hold the chicken without crowding) over medium-high heat.
- When the skillet is good and hot, add the oil.
- When the oil is good and hot, add the chicken and cook undisturbed until well browned, 4 to 5 minutes. Turn the chicken and place the skillet in the oven until the chicken is cooked throughout, 6 to 8 minutes.
- Remove the skillet from the oven (be careful—it will be very hot). Transfer the chicken to plates and let rest for about 5 minutes before serving.
- Note: Although I prefer bone-in and skin-on chicken thighs, this recipe will work for skinless boneless thighs as well—as long as they’re about 1 inch thick.