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Foolproof Crispy Chicken Thighs

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 17 minutes
Servings 2 -4


  • 1-2 lbs chicken thighs or quarter legs bone-in, skin-on
  • 1 tbsp avocado oil or ghee
  • Kosher salt
  • Black pepper


  1. Preheat oven to 425F.
  2. Add cooking fat to cast iron skillet* and preheat over medium-high heat.
  3. Meanwhile, pat chicken dry and generously season with kosher salt and black pepper.
  4. If using other herbs and spices, season chicken under the skin so it doesn't burn.
  5. When cast iron is hot, place chicken skin side down in the skillet, and sear for 7-8 minutes or until skin starts turning golden brown.
  6. Remove cast iron from heat and put it in the oven while the chicken is still skin side down.
  7. Roast for 10 minutes, and then flip the chicken.
  8. If you're using chicken thighs, roast for an additional 10-15 minutes or until cooked through.
  9. If you're using quarter legs, roast for an additional 15-20 minutes or until cooked through.
  10. Serve while still hot.

Recipe Notes

If you don't have a cast iron skillet or an oven safe skillet, brown the skin of your chicken in whatever skillet you have and then transfer to a baking sheet skin side down on a lightly greased baking sheet. VERY important the baking sheet is greased or at least lined with parchment paper. If not, the skin will stick and you're left with skinless chicken thighs which defeats the purpose of this tutorial. Follow steps as noted after putting the chicken into the oven after browning it.