Crispy Skin Chicken Thighs Recipe

Gather the ingredients. Position a rack in the center of the oven and heat to 425 °F (220 °C/Gas 7).

Pat 6 to 8 bone-in, skin-on chicken thighs dry with paper towels. Sprinkle generously on both sides with kosher salt and freshly ground black pepper.

Heat 2 to 3 teaspoons oil in a large, heavy‑duty, oven‑safe skillet (cast iron is perfect) over medium‑high heat.

When the oil shimmers, arrange the chicken thighs in the skillet, skin‑side down. Cook for 8 to 10 minutes, or until the skin is well browned, moving the thighs occasionally to make sure they are browning evenly. Do not turn them over.

Place the skillet in the oven and continue cooking, skin‑side down, until mostly cooked through, another 10 to 15 minutes. Turn over the thighs and continue cooking for 5 minutes longer.

To test for doneness, insert a food thermometer into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 °F (74 °C). Serve and enjoy.