Crispy Chicken Thighs

This is one of those recipes I come back to again and again because it never disappoints. The trick is starting the chicken thighs skin-side down in a cold pan, then letting them come up to temperature with the skillet. It sounds backwards, but it gives you incredibly crisp, deeply golden skin every time.

The chicken roasts alongside onion, garlic, and thyme, so you also end up with caramelized, jammy vegetables that are almost as good as the chicken itself.

Servings: 4-5

Prep Time: 10 minutes

Cook Time: 45-55 minutes

Total Time: About 1 hour

Ingredients

• 1½–2 pounds bone-in, skin-on chicken thighs, about 5 thighs

• 2 tablespoons extra virgin olive oil, divided

• Kosher salt

• Freshly cracked black pepper

• 1 head garlic, halved crosswise

• 1 red onion, quartered

• 3–4 sprigs fresh thyme

Instructions

1. Preheat the oven to 425°F.

2. Pat the chicken thighs dry and season generously on both sides with salt and black pepper.

3. Add about 1 tablespoon olive oil to a large cast-iron or oven-safe skillet. Arrange the chicken thighs skin-side down in the cold skillet, then place the skillet over medium-high heat.

4. Cook the thighs for 8–11 minutes, undisturbed as much as possible, until the skin is deeply golden and crisp.

5. Flip the thighs skin-side up. Tuck the onion quarters and thyme around the chicken, then add the garlic halves cut-side down. Drizzle the vegetables with the remaining olive oil and cook for another 3–5 minutes.

6. Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.

7. Transfer the chicken thighs to a plate, keeping them skin-side up so the skin stays crisp.

8. Return the skillet with the onions and garlic to the oven and roast for another 15–20 minutes, or until the onion is caramelized and the garlic is soft and golden.

9. Return the chicken thighs to the skillet and serve with the roasted onion and garlic.

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Serving Suggestions

Serve with:

• Piccata-Style Crispy Potatoes

• A simple arugula or herb salad

• Roasted Brussels sprouts

• Green beans

• Mashed potatoes

• Crusty bread to spread with the roasted garlic

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Storage

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

For the best texture, reheat in a 375°F oven until warmed through. The microwave works in a pinch, but the skin won’t stay as crisp.

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Maddie's Tip

The cold-pan method is the whole point here. Starting the chicken in a cold skillet gives the fat under the skin time to slowly render before the skin browns, which means crispier skin without burning it. And once that skin is crisp, keep it facing up—on the plate, in the oven, everywhere. Soggy chicken skin is a tragedy.