Perfect Pan-Roasted Chicken Thighs


  • 6 chicken thighs w/ skin and bones
  • salt, pepper, Bologna herbal salt
  • fresh thyme sprigs
  • 1 tablespoon vegetable oil


  • Preheat oven to 475.
  • Season chicken on both sides.
  • Heat oil in a cast iron skillet over high heat.
  • Put thyme sprigs and chicken, skin side down, in skillet and cook for about 2 minutes.
  • Reduce heat to medium high and continue cooking for about 12 minutes.
  • Put the skillet in the oven and cook for about 13 minutes.
  • Flip chicken and continue cooking for about 5 minutes until skin is crispy.
  • Transfer to plate and let sit for about 5 minutes.

I found this Bon Appétit recipe via Epicurious. Beware that if your oven isn’t clean you will likely create a lot of smoke and might want to try a slightly lower temp. You also might want to use a cast iron dutch oven instead of a deep skillet to decrease the chicken fat splatter.