Recipes Main Courses Poultry and Game Crispy Chicken Thighs

Crispy Chicken Thighs

Crispy Chicken Thighs is rated 4.2 out of 5 by 5.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4

What’s the secret to chicken thighs with nicely crisped skin? Sear them, skin side down, on the stovetop and then roast in a hot oven. For a satisfying weeknight supper, serve the chicken with Pan-Roasted Broccoli with Garlic.

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1/2 lemon, cut into 8 rounds
  • 1 tsp. fresh marjoram leaves

Directions:

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.

Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.

Transfer the chicken and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving. Serves 4.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Simple and delicious The chicken skin crisped up so well- just left it to get bubbly until it released easy from the pan. I didn't use the 6 thighs but substituted with drumsticks which my boyfriend prefers. Next time I make it I am going to flip the lemons over half way so both sides get carmelized. The pan side down lemons got great carmelizarion but as you can see from the photo the other side did not due to lack of turning. I did not have fresh herbs and did not substitute and felt the dish did not suffer.
Date published: 2017-05-22
Rated 4 out of 5 by from calorie count This dish is yummy, but what is the calorie count for recipe?
Date published: 2015-11-29
Rated 5 out of 5 by from Minimalist, Simple and Delicious This recipe will definitely be a regular. I prepared the recipe exactly as directed. I paired it with the Pan-Roasted Broccoli with Garlic as suggested. Great combination. I also roasted a few halved, small yukon gold potatoes at the same time as I did the chicken.
Date published: 2015-04-02
Rated 4 out of 5 by from A unique and delicious recipe I made this recipe and I enjoyed it. I didn't have assorted herbs so I only used rosemary and it still turned out fantastic! I'll definitely make it again.
Date published: 2015-02-21
Rated 4 out of 5 by from Love this easy recipe I've been doing this for years one of my husband and childrens favorite recipe for chicken thighs. If I have time I will let them marinate in the lemon and herbs before browning
Date published: 2013-11-07
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