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Crispy Chicken Thighs

Crispy Chicken Thighs

Jessica
Naked chicken thighs with delectable crispy and flavorful skin!
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 334 kcal

Equipment

  • Cast Iron Pan
  • Oven

Ingredients
  

  • 4 whole chicken thighs bone-in with skin
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste if you like spicy food)

Instructions
 

  • Preheat oven to 425°F and heat your cast iron skillet over medium heat on the stove top.
  • In a small bowl, mix all spices together and use half of it to season the skin side of each chicken thigh.
  • Once the pan is heated, add 3 tbsp of olive oil, or enough to fully coat the bottom of your pan and place the chicken thighs skin side down in the pan and make sure thy aren't too crowded.
  • Season the bottom side of the chicken thighs with the remaining spice blend.
  • Let the chicken thighs cook over medium heat for 10 minutes. Make sure not to move them around the pan, just let them sit in place undisturbed for the full 10 minutes.
  • Without moving the chicken thighs around in the skillet, carefully remove the hot skillet from the stove top burner and place in the preheated oven. Let bake undisturbed for 10 more minutes.
  • After the 10 minutes are up, carefully flip the chicken thighs on to their bottoms and continue to bake for an additional 10 to 15 minutes, or until the internal temperature reaches at least 165°F.
  • Remove chicken thighs from oven and let rest for about 5 minutes.
  • Plate your delicious crispy thighs and enjoy!

Notes

  • Make sure you are leaving your chicken thighs in place until it is time to flip them over in the oven! I promise you they won't burn and the more they stay in place, the crispier your skin will be!
Keyword cast iron, chicken, clean eating, keto, meal prep, paleo, quick, whole30