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Crispy Chicken Thighs Recipe
Ben Carraoli

Crispy Chicken Thighs Recipe

I have to say, I’ve made a lot of chicken recipes over the years, but this crispy chicken thighs recipe truly surprised me. The first time I pulled it out of the oven, the skin was golden and crackling, and the inside was unbelievably juicy. I couldn’t stop sneaking little crispy bites straight from the pan
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb bone-in skin-on chicken thighs – The bone keeps the meat juicy while the skin crisps beautifully in the skillet. Boneless thighs won’t give the same texture.
  • 1 tablespoon olive oil – Helps the seasoning stick and encourages browning without drying out the chicken.
  • 1 teaspoon dried oregano – Adds a warm earthy flavor that complements the chicken perfectly.
  • 1 teaspoon dried basil – Gives a subtle sweet herb flavor that balances the spices.
  • 1 teaspoon onion powder – Brings a deep savory note without adding moisture.
  • 1 teaspoon garlic powder – Enhances overall flavor without burning like fresh garlic might.
  • 1 teaspoon sea salt – Essential for bringing out the natural flavor of the chicken.
  • 1 teaspoon black pepper – Adds mild heat and balances richness.
  • Juice of ½ lemon – Fresh acidity brightens the dish and balances the crispy skin richness.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Place your cast iron skillet over medium-high heat so it gets hot before the chicken touches it. A properly heated skillet is the secret to achieving that golden, crispy skin without sticking.
  2. Pat the chicken thighs dry with paper towels to remove excess moisture. Drizzle olive oil over them, then mix oregano, basil, onion powder, garlic powder, salt, pepper, and lemon juice in a small bowl. Rub the seasoning mixture thoroughly over each thigh so every piece is evenly coated.
  3. Place the thighs skin-side down in the hot skillet. Let them cook undisturbed for 1–2 minutes to allow the skin to crisp and brown. Flip them carefully and cook for another couple of minutes to lightly brown the other side.
  4. Move the skillet directly into the preheated oven. Roast the chicken for about 30 minutes, or until the internal temperature reaches 165°F. The oven finishes cooking the meat while keeping the outside crispy.
  5. Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Resting helps redistribute the juices so the meat stays tender. Serve warm and enjoy that perfect crispy skin.

Notes

  • I always pat the skin completely dry before seasoning — this makes a huge difference in crispiness.
  • I avoid overcrowding the pan because crowded chicken steams instead of crisps.
  • I let the chicken sear without touching it — flipping too early ruins the crust.
  • I sometimes add extra lemon juice right before serving for a brighter finish.
  • If I want extra crunch, I broil for the last 1–2 minutes while watching carefully.