These crispy baked chicken thighs are a staple if you love a little crunch & a lotta juice. For this recipe, I use a cast iron pan. I heat it before I put the chicken in, so that when I do, the chicken sizzles when I put it down. Then, I put it right into the oven. This allows for even cooking and crispiness, and traps in all the flavor. If you love super crispy skin, you can finish it off with an extra minute or two of broiling.
Cast iron is one of my favorite things to cook with especially because it’s oven friendly. This recipe specifically, you may need to use 2 pans or cut the recipe in half. Keep in mind you can also use stainless steel if you do not have a cast iron pan.
Crispy Oven Baked Chicken Thighs
Ingredients
- 1 Pack of 8-10 Chicken Thighs
- Salt, Pepper, Paprika, Rosemary
- 2-3 tbsp Olive Oil
Instructions
- Preheat oven to 425. Put cast iron pan on the stove and heat up on low, no oil in it. Just heat the pan.
- Pat chicken thighs dry with a paper towel.
- Place in a bowl and cover in seasonings and olive oil. Be very generous with the salt.
- Once cast iron is heated, put the chicken in. It will sizzle. No, you don't need to put oil in before the chicken.
- Immediately put the pan into the oven & bake for about 20 minutes or until the internal temp reaches 160 degrees. Enjoy!
What are your favorite sides to have with chicken as the main character? Let me know in the comments! Much love, see ya next blog.