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Chicken thigh

Chicken Thigh Recipes

Rachid Yousfi
This chicken thigh recipe is perfect for anyone looking for a quick, delicious, and versatile dish that delivers deep, savory flavors with minimal effort—ideal for busy weeknights or special family dinners!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southern American
Servings 4 servings
Calories 280 kcal

Equipment

  • Cast-iron skillet or oven-safe pan
  • Tongs or spatula for flipping
  • Meat thermometer
  • Knife and cutting board

Ingredients
  

  • 2 lbs chicken thighs
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • ½ teaspoon paprika

Instructions
 

  • Prep the chicken: Pat the chicken thighs dry with paper towels to remove any moisture. This will help achieve crispy skin while cooking. Season both sides generously with salt, pepper, paprika (if using), and the lemon zest.
  • Heat the skillet: Place a large cast-iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering. Carefully place the chicken thighs, skin-side down, in the pan.
  • Sear the chicken: Cook the chicken for about 5-7 minutes without moving it, allowing the skin to get golden brown and crispy. Flip the chicken over using tongs and cook for another 5 minutes on the other side.
  • Add garlic and herbs: Add the minced garlic, rosemary, and thyme to the skillet. Stir briefly and let the garlic soften for 1-2 minutes.
  • Finish cooking in the oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). You can check with a meat thermometer to be sure.
  • Rest and serve: Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Drizzle the chicken with fresh lemon juice and garnish with additional herbs, if desired.

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Notes

  • Don’t Skip the Drying Step: Patting the chicken dry with paper towels before cooking helps ensure a crispy skin. Moisture is the enemy of crispiness!
  • Use a Cast-Iron Skillet: A cast-iron skillet is ideal for searing because it retains heat well, giving the chicken that perfectly crispy skin. If you don’t have one, any oven-safe skillet will work.
  • Check Internal Temperature: To avoid overcooking, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked but still juicy.
  • Experiment with Herbs: Feel free to swap rosemary and thyme with other herbs like sage or oregano. Each will bring a unique flavor to the dish.
  • Let the Chicken Rest: Letting the chicken rest for a few minutes after baking allows the juices to redistribute, ensuring that every bite is moist and tender.

Nutrition

Nutrition Facts
Chicken Thigh Recipes
Serving Size
 
150 g
Amount per Serving
Calories
280
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
90
mg
30
%
Sodium
 
250
mg
11
%
Potassium
 
300
mg
9
%
Carbohydrates
 
2
g
1
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
20
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken thigh
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