Crispy Skin Chicken Thighs (Print View)

Succulent chicken thighs roasted to crispy perfection, accented with rosemary, garlic, and lemon zest.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 1.5 to 1.75 pounds)

→ Seasonings

02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2 to 3 sprigs fresh rosemary (plus additional for garnish)
06 - 3 garlic cloves, smashed
07 - Zest of 1 lemon

→ Optional

08 - Lemon wedges, for serving

# How to Make:

01 - Set the oven to 425°F, allowing it to reach temperature before cooking.
02 - Pat the chicken thighs dry thoroughly with paper towels and season both sides evenly with kosher salt and black pepper.
03 - Warm olive oil in a large oven-safe skillet over medium-high heat until shimmering.
04 - Place chicken thighs skin-side down in the skillet and cook without moving for 7 to 8 minutes until the skin is crisp and golden brown.
05 - Distribute rosemary sprigs, smashed garlic cloves, and lemon zest around the chicken in the skillet.
06 - Transfer the skillet to the preheated oven and roast for 20 to 25 minutes until the internal temperature of the chicken reaches 165°F.
07 - Remove chicken from oven and let rest for 5 minutes. Serve hot, garnished with extra rosemary and lemon wedges if desired.

# Expert Suggestions:

01 -
  • The skin gets ridiculously crispy in just 35 minutes, no special technique required—just patience and medium-high heat.
  • Rosemary and garlic do the heavy lifting flavor-wise, so you end up with restaurant-quality results using ingredients you probably already have.
  • Chicken thighs are forgiving; they stay moist even if you accidentally overcook them by a few minutes.
02 -
  • Do not skip the initial skin-side-down sear; this is the only chance you get to crisp the skin, and the oven alone won't do it.
  • If you try to move or flip the chicken before those 7–8 minutes are up, the skin will tear and stick—patience rewrites itself as perfect results.
  • Use an ovenproof skillet with a metal handle, or you'll be fumbling with a hot wooden handle halfway through cooking.
03 -
  • Pat the chicken completely dry before seasoning—this single step is what separates adequate skin from the kind of skin people remember days later.
  • Don't be shy with the salt on the skin; kosher salt is large and won't oversalt the way fine salt would, and it helps draw moisture to the surface where it can crisp.

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