Crispy Cast-Iron Chicken Thighs

one cast-iron chicken thigh and a rosemary sprig in the skillet.

4.75 from 12 votes

Crispy Cast-Iron Chicken Thighs

These cast-iron chicken thighs are cooked to perfection in a skillet. One main ingredient, 5 minutes of prep time, and 30 minutes of cooking time.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish

Cuisine: American

Servings: -6 thighs

Calories: 288kcal

Author: Adina

Equipment

Large cast-iron skillet 12-inch/30 cm diameter
Splatter guard optional but recommandable

Ingredients

4-6 bone-in skin-on chicken thighs about 5.5 – 6.2 oz each/ 150 g-175 g
1 tablespoon vegetable oil
fine sea salt
black ground pepper
sweet paprika powder optional, Note 1
2-3 garlic cloves and 2-3 sprigs rosemary optional, Note 2

Instructions

Heat a large cast-iron skillet (Note 3).
Season chicken thighs: Dry the chicken parts with paper towels and rub them with the spices on both sides.
4-6 bone-in skin-on chicken thighs + fine sea salt + black ground pepper + sweet paprika powder
Add the oil to the pan and swirl the skillet around to cover its bottom with oil. Slowly add the chicken thighs to the pan, skin side down. Don't overcrowd the pan. Turn the heat down to medium-low.
1 tablespoon vegetable oil
Add the peeled but left whole garlic cloves and the rosemary. Don't forget to turn them around the pan several times during cooking and remove them once they turn too dark.
2-3 garlic cloves and 2-3 sprigs rosemary
Turn the skillet on the stove once or twice during cooking; the skillet might get unevenly hot. If you use a gas stove top, move the skillet around a few times, as the flame often burns stronger on one side.
Cook on the skin side for 10 to 12 minutes or until the skin is deeply golden. Wait to move the chicken in the pan for the first 5 minutes, or you might break the skin. Once the fat has been rendered, you can move the thighs around as you wish.
Move the chicken and the skillet around a few times to ensure that all the pieces cook evenly. Adjust the temperature if the skin turns too dark too quickly.
After 9-10 minutes, check the color of the skin; it should be deeply golden.
Flip the chicken and continue cooking for another 15 minutes, moving the skillet and the meat a few times in between.
Check if the chicken is cooked through with a meat thermometer; the internal temperature should be 165-170°F/74-77°C (Note 4). If the chicken thighs are on the larger side, you might need to increase the cooking time slightly. Give them 2-4 more minutes and check again.

Notes

Spices: The sweet paprika is optional. You can also replace it with other spices, like spice mixtures for chicken, different sorts of paprika powder, curry powder, and so on.
If using garlic cloves and fresh rosemary, remember to turn them around in the pan and remove them if they turn too dark.
Using a splatter guard is recommendable. Don't cover the pan with a lid or aluminum foil, or the chicken will steam and the skin will become soggy.
If you don't have a meat thermometer (the Amazon affiliate link opens in a new tab), cut with a small sharp knife near the bone, the meat should be thoroughly cooked through, with no signs of red or pink.

Nutrition