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Cast Iron Chicken Thighs

Crispy, pan-seared chicken thighs finished in a hot oven for juicy meat and crackling skin.
Prep Time2 minutes
Cook Time18 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 4 chicken thighs skin-on
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced

Instructions

  • Preheat the oven to 200°C (400°F).
  • Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
  • Heat a cast iron skillet over medium-high heat until hot, then add the olive oil and butter and swirl to coat.
  • Place the chicken thighs in the skillet skin-side down and cook undisturbed for 6–8 minutes, until the skin is golden brown and crispy.
  • Flip the thighs, add the minced garlic to the pan, then transfer the skillet to the preheated oven.
  • Bake for 12–15 minutes, or until an internal temperature of 74°C (165°F) is reached.
  • Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Equipment

  • Cast-Iron Skillet
  • Oven
  • Meat Thermometer

Notes

  • Let chicken rest a few minutes to retain juices.
  • Use a meat thermometer to confirm doneness.
  • Drying the skin before cooking helps it crisp.
  • Adjust salt to taste.