Okay, so I may have teased this recipe on the Facebook Page earlier, and it’s time I pay up. The beauty of pan roasted chicken thighs is that they are a fancy enough meal to serve company, yet easy enough for any night of the week. Their crispy skin and tender-fall-off-the-bone meat will absolutely be the hero of the plate. A simple combination of spices is best for this recipe, though what really ties this recipe together is the fresh rosemary sprigs. Simplicity is really the theme of this dish, but its rustic flavor profile will still surprise you.
A cast-iron or oven-safe skillet is an absolute must for this recipe. The trick for the crispiest skin on the thighs is to cook primarily skin side down until the last 5 minutes in the oven. The meat will cook through without getting dried out, and all the flavor and texture will be maintained on the skin. When seasoning the chicken, make sure you season all around, making sure to get the flavor into all the different folds. For sides, I’d recommend some simple vegetables like broccoli. If you want to put in some extra work, you can make a simple gravy out of 3/4 cup chicken broth, 1 tablespoon thyme, 1 small shallot, and 2 tablespoons butter. Cook the shallot and thyme in the same skillet as the chicken after removing the chicken, stirring occasionally, then add the broth and cook until reduced by half. Slowly whisk in the butter, and you’re good. Now, keep reading below for our rosemary pan roasted chicken thighs recipe!
- 6 skin on, bone-in chicken thighs
- kosher salt and freshly ground pepper
- 1/2 tablespoon thyme
- 1 tablespoon chopped fresh rosemary
- 3 sprigs fresh rosemary
- 1 tablespoon vegetable oil
- Preheat the oven to 475F. Pat the chicken dry. In a small dish, mix together salt, pepper, thyme, and chopped rosemary. Season the chicken thoroughly with the spice mixture.
- Heat the oil in a 12″ cast-iron or heavy skillet over high heat until hot, but not smoking. Nestle the chicken in the skillet skin side down, and cook on high for 2 minutes. Reduce the heat to medium-high and continue cooking skin side down, occasionally rearranging the chicken and the pan to evenly distribute the heat. Cook the chicken until the fat renders and the skin is a nice, golden brown (about 12 minutes).
- Transfer the skillet to the oven and cook 10 more minutes. Flip the chicken, then cook until the skin crisps and the meat is cooked through, about another 5 minutes. Drop the sprigs of rosemary into the oil to briefly fry (no more than 10 seconds), then use thongs to brush the skin of the chicken thighs with the rosemary.
- Transfer chicken to a plate, and let rest 5 minutes before serving.
Recipe adapted from Bon Appetit