This is a simple, perfect way to cook crispy, juicy, bone-in skin-on chicken thighs. Dice sweet potatoes in 1/2″ cubes, season, and roast 20 to 25 minutes in the same oven for a simple side.
Recipe from The Kitchn.
- Bone-in, skin-on chicken thighs
- Canola oil, or other cooking oil with a high smoke point
Preheat the oven to at least 400°, but ideally closer to 450°.
Select a cast-iron or stainless steel pan that can go into the oven. Heat the skillet over medium to medium-high heat, and let it get really hot. If you’ve got a sensitive fire alarm, open a window.
Use a paper towel to thoroughly pat the skin on the chicken thighs dry. If the skin is moist it’s more likely to stick to the pan and won’t crisp as nicely.
Pour in a thin layer of oil and heat until it shimmers. Then add the chicken thighs, skin-side down.
The secret to irresistibly crispy chicken skin is searing the thighs undisturbed until the skin is well-browned, typically about 10 minutes. Don't lift, move, or peek at the blistering skin.
Flip the chicken skin-side up and transfer the skillet to the hot oven. Roast for 15 to 20 minutes until a thermometer inserted in the thickest part of the meat (but not touching the bone) registers 165°.