Pan Roasted Chicken Thighs
Recipe Date:
August 14, 2026
Serving Size:
2
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
- 4 Chicken Thighs
- 2 TB Canola Oil
- Kosher Salt
- Fresh Ground Pepper
Directions
- Preheat oven to 475°F.
- Season chicken with salt and pepper.
- Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
- Nestle chicken in skillet, skin side down, and cook 2 minutes.
- Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 10 minutes.
- Transfer skillet to oven and cook 10 more minutes.
- Flip chicken; continue cooking until skin crisps and meat is cooked through, about 10 minutes longer.
- Transfer to a plate; let rest 5 minutes before serving.
Tips:
Drain pan of fat after chicken is done, and deglaze with ¼ cup Madeira or Marsala. Reduce to 1 TB, then add 1 cup chicken stock and reduce to ¼ cup. Remove from heat and whisk in 1 TB butter until incorporated and smooth. Serve sauce drizzled over chicken.