Pan Roasted Chicken Thighs

 Here’s a simple and delicious recipe for Pan-Roasted Chicken Thighs:

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Ingredients

4 bone-in, skin-on chicken thighs

2 tbsp olive oil or avocado oil

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp dried thyme or rosemary (optional)

2 cloves garlic, smashed

Fresh herbs (like thyme, rosemary, or parsley) for garnish

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Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Prepare the Chicken

Pat the chicken thighs dry with a paper towel to ensure crispy skin.

Season both sides of the chicken generously with salt, pepper, garlic powder, smoked paprika, and dried thyme or rosemary.

3. Sear the Chicken

Heat a large, oven-safe skillet (like a cast-iron skillet) over medium-high heat. Add olive oil.

Place the chicken thighs skin-side down in the skillet. Cook for 5–7 minutes, undisturbed, until the skin is golden brown and crispy.

4. Flip and Add Garlic

Flip the chicken thighs and add the smashed garlic cloves to the skillet. Cook for 2 more minutes.

5. Roast in the Oven

Transfer the skillet to the preheated oven. Roast for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer for accuracy.

6. Rest and Serve

Remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices.

Garnish with fresh herbs before serving.

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Serving Suggestions

Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Drizzle with pan juices for extra flavor.

This method ensures crispy skin, juicy meat, and a flavorful, golden-brown finish. Enjoy!