Pan Seared Crispy Chicken Thighs

Ingredients

• 2 bone-in, skin-on chicken thighs (room temperature preferred for even cooking)
• kosher salt (to taste)
• black pepper (to taste; only for the flesh side)
• 2 sprig fresh rosemary (for aromatics)
• 4 sprig fresh thyme (for aromatics)
• 3 clove garlic (smashed)

Steps

1. 1

   Pat the chicken thighs dry with paper towels. Season the skin side with salt only; do not use pepper on the skin side as it will burn during the long sear.

2. 2

   Flip the chicken over and season the flesh side with both salt and black pepper.

3. 3

   Place the chicken thighs skin-side down into a cold cast iron or stainless steel skillet. Do not add oil, as the fat will render from the skin.

4. 4

   Turn the heat to medium. Allow the chicken to cook undisturbed for 15 to 20 minutes. This slow heating allows the fat to render out completely, resulting in very crispy skin.

5. 5

   Once the skin is deep golden brown and releases naturally from the pan, flip the thighs over.

6. 6

   Add the rosemary sprigs, thyme sprigs, and smashed garlic cloves to the pan with the chicken fat to infuse flavor.

7. 7

   Continue cooking for 3 to 5 minutes until the chicken reaches an internal temperature of 175°F (79°C).

8. 8

   Remove the chicken from the pan and let it rest for a few minutes before serving.

Notes

Starting with a cold pan is the secret to this recipe; it prevents the skin from seizing and allows the fat to melt away slowly. Chicken thighs are best at 175°F rather than 165°F because the connective tissue breaks down better at the higher temperature, making them more tender.

Nutrition per serving

• main
• chicken
• keto
• low-carb
• gluten-free
• pan-seared
• dinner
• basics