Crispy Skin Chicken Thighs (Printable)
Golden chicken thighs roasted with rosemary, garlic, and lemon for a succulent, flavorful main dish.
# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 1.5–1.75 pounds)
→ Seasonings
02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2–3 sprigs fresh rosemary, plus extra for garnish
06 - 3 garlic cloves, smashed
07 - Zest of 1 lemon
→ Optional
08 - Lemon wedges, for serving
# How to Make:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
03 - Warm olive oil in a large ovenproof skillet over medium-high heat until shimmering.
04 - Place chicken thighs skin-side down in the skillet and cook undisturbed for 7 to 8 minutes until skin is golden and crisp.
05 - Distribute fresh rosemary sprigs, smashed garlic cloves, and lemon zest around the chicken in the skillet.
06 - Transfer the skillet to the preheated oven and roast for 20 to 25 minutes until the internal temperature reaches 165°F.
07 - Let the chicken rest for 5 minutes before serving. Garnish with additional rosemary and lemon wedges if desired.
# Expert Tips:
01 -
- The skin turns crackling-crisp while the meat stays impossibly juicy inside.
- Rosemary and garlic perfume your whole kitchen without any fussy marinating.
- Ready in under an hour, but tastes like you've been cooking all day.
02 -
- Patting the chicken completely dry is non-negotiable; moisture is what stops skin from crisping, no matter how hot your pan is.
- Don't flip the chicken—the initial skin-down sear is where all the magic happens, and flipping disturbs that precious golden layer.
03 -
- Use a meat thermometer—it removes all guesswork and ensures the thighs are cooked through without overdoing it.
- If your skillet isn't ovenproof, sear the thighs in a regular pan, then transfer them to a baking dish with the aromatics and finish in the oven.