Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (sweet or smoked)
- ½ teaspoon dried oregano
- ¼ cup chicken broth or water (for pan sauce/braising)
- Optional: lemon wedges, fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken thighs extremely dry with paper towels. This is crucial for crispy skin.
- Season: In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and dried oregano. Sprinkle this seasoning mixture generously over both sides of the chicken thighs, pressing it gently to adhere.
- Preheat & Sear (Pan-Seared & Oven-Finished Method): Preheat your oven to 400°F (200°C). Heat the olive oil in a large, oven-safe skillet (cast iron works best) over medium-high heat until shimmering.
- Sear: Carefully place the chicken thighs, skin-side down, in the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy.
- Flip & Finish: Flip the chicken thighs over. Transfer the skillet directly to the preheated oven.
- Bake: Bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165°F (74°C). The juices should run clear.
- Rest & Serve: Remove the skillet from the oven. Transfer the chicken thighs to a cutting board or serving platter. Loosely tent them with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring juicy meat. Serve with optional lemon wedges and fresh parsley.
Notes
- For Crispier Skin: Ensure the chicken is very dry before seasoning. You can also lightly score the skin with a sharp knife before searing, being careful not to cut into the meat.
- No Oven-Safe Skillet? Sear the chicken in a regular skillet, then transfer the seared thighs to a baking sheet to finish in the oven.
- Baking Only: If you prefer to bake the chicken thighs without searing, preheat your oven to 400°F (200°C). Season the thighs and arrange them in a single layer on a baking sheet. Bake for 35-45 minutes, or until cooked through and nicely browned. Flipping them halfway through can help with even cooking.
- Don’t Overcook: Overcooking chicken thighs can still lead to dryness, even with their higher fat content. Always rely on a thermometer for accuracy.
- Make a Pan Sauce: After removing the chicken, you can often make a quick pan sauce by deglazing the skillet with a splash of chicken broth or white wine, scraping up any browned bits from the bottom. Simmer until slightly reduced.
- Storage: Leftover cooked chicken thighs can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes (for baked/pan-seared, varies by method)
- Category: Main Course
- Method: Pan-Seared & Oven-Finished, Baked, Braised, Grilled
- Cuisine: American (adaptable to various global cuisines)
- Diet: Gluten Free
Nutrition
- Calories: 270-320 kcal
- Sodium: 300-400mg (varies greatly with seasoning)
- Fat: 18-22g
- Saturated Fat: 5-7g
- Carbohydrates: 0-1g
- Protein: 25-30g
- Cholesterol: 100-120mg