Crispy-Skinned Chicken Thighs


  • 6 to 8 chicken thighs, with skin
  • kosher salt and freshly ground black pepper
  • 2 to 3 teaspoons canola oil or peanut oil


Heat the oven to 425° F.

Sprinkle the chicken thighs with kosher salt and pepper.

Heat the oil in a large cast iron skillet over medium-high heat

Arrange the chicken thighs in the skillet, skin side down. Cook for 15 minutes, or until the skin is well browned. A splatter screen is a good thing to have for this step. Move the thighs from time to time to keep them browning evenly, but don't turn them over.

Move the skillet to the oven and continue cooking, skin side down, for 15 minutes. Turn them over and continue cooking for 5 minutes longer. Serves 6.