Perfect Pan-Roasted Chicken Thighs
Crispy-skinned chicken thighs with juicy meat, cooked entirely in one pan. Weeknight cooking at its best.
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 1 tbsp olive oil
- 1 tsp flaky sea salt
- Black pepper
- 4 cloves garlic, skin-on, crushed
- 4 sprigs fresh thyme
- 1 lemon, halved
Pat the chicken thighs dry with kitchen paper. Season both sides with salt and pepper.
Heat the olive oil in a large ovenproof frying pan over medium-high heat. Place the thighs skin-side down and press gently. Cook undisturbed for 6-8 minutes until the skin is deep golden and crispy.
Flip the thighs. Add the garlic, thyme and lemon halves cut-side down to the pan.
Transfer the pan to an oven preheated to 200°C (180°C fan). Roast for 12-15 minutes until the thighs are cooked through (internal temperature 75°C).
Remove from the oven, squeeze the roasted lemon over the chicken, and rest for 5 minutes before serving.
Serve with
Creamy mash or buttered greens to soak up the pan juices. This is weeknight gold.
Key Facts
- Prep Time
- PT5M
- Cook Time
- 2h 5m
- Servings
- 4
- Difficulty
- Easy