This easy chicken recipe is not fussy or time consuming, but still makes for a flavorful, filling meal.
Growing up, on Sundays my family always made dinner together – if it was warm outside we’d fire up the grill, or we’d roast a chicken and throw together sides depending on what seasonal veggies my parents were growing in the garden, and a delicious baguette like the Acme sourdough batard always had a place on the table as well. I still look forward to our Sunday dinner ritual whenever I take a trip home, it’s the absolute best! This recipe for perfectly crispy chicken thighs reminds me of those delicious family dinners. It’s not fussy, but gets an incredibly flavorful dinner on the table is less than an hour – perfect for everything from a quick weeknight meal to an impressive dish to serve to friends. I like to serve this with a simple side salad and crusty bread, but the chicken itself is a one-pan dish, which is hard to beat! This chicken also keeps very well, and would be great to make a big batch ahead to have for lunches with some greens throughout the week.
This recipe works because you sear the chicken thighs in the pan skin side down to get super crispy skin on top first, and then finish cooking them in the oven with a little bit of broth on the bottom of the pan to braise, which makes them tender and juicy. As a note, you’ll want to ensure that you only pour enough liquid into the pan so the bottom part of the chicken is covered, not the top – you want to keep the top perfectly seared and crispy. Additionally, the best way to tell when chicken is completely cooked and safe to eat is by using a meat thermometer. 
Herbed Crispy Chicken Thighs
- Total Time: 45 minutes
- Yield: Serves 5
- Diet: Omnivore
Description
Crispy chicken thighs with herbed lemon zest, perfect for a weeknight dinner or a special occasion. Flavorful and satisfying!
Ingredients
- 2.5 lbs (1134 g) bone-in skin-on chicken thighs
- 2 tsp finely chopped thyme
- 2 tsp finely chopped rosemary
- 2.5 tsp freshly grated lemon zest
- 3 tbsp olive oil
- Salt
- Pepper
- 0.5 cups (118 ml) Yellow onion
- Lemon slices
- 0.75 cups (178 ml) chicken broth
- 4-5 Cloves of garlic
Instructions
- Preheat oven to 400°F (204°C).
- In a small bowl, combine the finely chopped thyme and rosemary, lemon zest, 2 tablespoons of olive oil, salt, and freshly cracked black pepper. Mix well.
- Use at least half of the mixture to stuff under the chicken thigh skin, and rub the rest all over the chicken skin. Season with salt and pepper.
- In a 10″ or 12″ cast iron skillet, warm 1 tablespoon of olive oil over medium heat. Sear the chicken, skin side down, until golden brown and crispy (5-8 minutes).
- Remove the chicken from the pan, drain some fat, and add sliced onions, lemon slices, and garlic cloves to the pan.
- Place the chicken skin-side up on the onions, lemons, and garlic.
- Gradually pour chicken broth into the skillet, submerging the bottom of the chicken thighs, ensuring the skin remains above the liquid.
- Bake in the preheated oven for 20-25 minutes, or until a meat thermometer registers 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For extra crispy skin, ensure chicken thighs are completely dry before seasoning and searing.
- To intensify the lemon flavor, add a squeeze of fresh lemon juice to the herb mixture.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: One chicken thigh
- Calories: 350
- Sugar: 2
- Sodium: 250
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I achieve crispy skin on the chicken thighs?
To get crispy skin, sear the chicken thighs skin side down in the pan before transferring them to the oven.
What type of broth should I use for braising the chicken?
You can use chicken broth for braising, which will enhance the flavor of the chicken while keeping the meat tender.
How much broth should I add to the pan?
Add just enough broth to cover the bottom of the pan, ensuring it covers the bottom part of the chicken but does not submerge the skin.
