Crispy skin chicken thighs
The cheapest cut, the tastiest result.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt, plus black pepper
- 1 tsp smoked paprika (optional)
- 1 tbsp olive oil
- 2 garlic cloves, lightly crushed
- 2 sprigs rosemary or thyme
- Lemon wedges to serve
Method
- Heat the oven to 200 C (180 C fan). Pat the thighs very dry. Salt the skin and, if you have time, leave them uncovered in the fridge for an hour or overnight. The skin dries and crisps better.
- Heat the cast iron pan over a medium heat. Add the oil and lay the thighs in skin side down, with space between them.
- Cook for 8-10 minutes without moving them, until the skin is deep golden and releases easily.
- Flip, add the garlic and herbs, and move the pan into the oven for 15-20 minutes.
- The chicken is done when the thickest part reaches 75 C, or the juices run clear when you pierce it with a knife. Rest for 5 minutes.
- Serve with the pan juices and a lemon wedge.
Tips from the kitchen
- Start in a cold-to-medium pan if you want the fat to render slowly. Start hot for a fast sear. Both work; be patient either way.
- Do not crowd. Cook in two batches rather than steaming the skin.
- Dry-brining with salt is the biggest upgrade you can make. See salting and seasoning.
- Pair with cauliflower mash or roasted green beans.
Tools that help
Lodge cast iron pan
Goes from hob to oven in one piece, so you get the crisp skin and juicy meat in one pan.
View on Amazon UKOlive oil spray bottle
A light spray of oil on the vegetables roasting beside the chicken.
View on Amazon UKGear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.