Crispy Chicken Thighs Recipe

Name: Crispy Chicken Thighs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 pieces bone-in, skin-on chicken thighs patted dry with paper towels; kosher salt; black pepper freshly ground; 4 cloves garlic cloves thinly sliced; 2 tablespoons unsalted butter; 4 sprigs fresh thyme or 1/2 tsp dried thyme; 1 tablespoon neutral oil such as vegetable or canola oil; 1 whole lemon cut into wedges for serving

AI-generated · Verified on Apr 29, 2026

4 servings

5 min prep

30 min cook

35 min total

Dinner Stovetop Chicken Quick

Rating

No ratings yet

About

Juicy bone-in chicken thighs with shatteringly crispy skin, finished in a simple garlic butter pan sauce. A weeknight staple that's fast, affordable, and deeply satisfying.

Ingredients

4 pieces bone-in, skin-on chicken thighs (patted dry with paper towels)
kosher salt
black pepper (freshly ground)
4 cloves garlic cloves (thinly sliced)
2 tablespoons unsalted butter
4 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 tablespoon neutral oil (such as vegetable or canola oil)
1 whole lemon (cut into wedges for serving)

Equipment

large oven-safe skillet
tongs
paper towels
knife
cutting board

Steps

1

Preheat Oven
preheat 10 min

Place a rack in the middle of the oven and preheat to 425°F (220°C). Allowing the oven to fully preheat ensures the chicken finishes cooking through without losing the crispy skin achieved on the stovetop.
2

Season the Chicken
prep 3 min

Pat the chicken thighs thoroughly dry with paper towels — this is the key step for crispy skin. Season both sides generously with kosher salt and freshly ground black pepper.
3

Sear Skin-Side Down
cook 12 min

Heat the oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 10–12 minutes, until the skin is deep golden brown and releases easily from the pan. Resist the urge to move the chicken — this builds the crust.
4

Flip and Transfer to Oven
cook 17 min

Flip the chicken thighs skin-side up using tongs, then transfer the skillet to the preheated 425°F oven. Roast for 15–18 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. While the chicken roasts, slice the garlic and prepare the remaining ingredients for the butter sauce.
5

Make the Garlic Butter Sauce
cook 2 min

Remove the skillet from the oven and transfer the chicken to a plate to rest. Over medium-low heat, add the butter and sliced garlic to the same skillet and cook for 1–2 minutes, stirring frequently, until the garlic is lightly golden and fragrant. Add the thyme sprigs and stir to combine, then remove from heat.
6

Rest the Chicken
rest 5 min

Let the chicken thighs rest for 3–5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping each bite moist and flavorful.
7

Serve
serve

Spoon the garlic butter sauce over each chicken thigh and serve immediately with lemon wedges on the side for brightness. Pairs well with roasted vegetables, rice, or crusty bread to soak up the pan sauce.