This Cast Iron Skillet Chicken Thighs Recipe is a game-changer. It's one of the simplest ways to make crispy chicken in the oven every time! Get the full recipe here and make these tonight.
Get ready. Preheat the oven to 425ºF. Pat the chicken thighs dry on both sides with paper towel. Sprinkle the skin side with some of the salt and pepper. Flip and sprinkle the meat side with the rest of the salt, pepper, and whatever spice mix you choose. (You don’t have to season the meat if you prefer a more neutral taste.)
Sear the chicken. Place a large cast iron skillet over high medium-high and add the ghee. You want the skillet to be really hot so make sure the fat is shimmering.
Add the chicken thighs, skin side DOWN, and try to leave some room between them so they don’t touch. Cover with a splatter screen, and sear skin side down for 5-8 minutes, depending on the strength of your burners. Be patient. Don’t keep poking at the chicken. It’ll release easily from the pan once it’s ready to flip, but you want to make sure the skin is rendered and crispy. Remove the splatter screen. Flip the chicken so the meat side is down.
Roast it. Use a pot holder or kitchen towel to move the skillet right into the oven. Roast the chicken in the oven for 20-30 minutes until they’re cooked through and no longer pink. It depends on the size of the chicken thighs, so keep an eye on it once 20 minutes has gone by. Serve hot out of the oven.
These can be made ahead of time on your meal prep day. To reheat, place them skin-side down in a cast iron skillet and place over medium-low heat for about 15 minutes, flipping once during the process.
Save the bones so you can make homemade bone broth!