Pan Roasted Chicken Thighs


  • 2-8 chicken thighs w/ skin and bones
  • salt, pepper, thyme
  • 1-2 tablespoons butter


  • Preheat oven to 400.
  • Season chicken with salt, pepper, and thyme.
  • Heat butter in a cast iron skillet over high heat.
  • Put chicken in skillet, skin side down, and cook for about 2 minutes.
  • Reduce heat to medium high and continue cooking for about 10-14 minutes.
  • Put the skillet in the oven and cook for about 12-14 minutes.
  • Flip chicken and continue cooking for about 5 minutes until skin is crispy.
  • Transfer to plate and let sit for about 5 minutes.

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