Chicken Thighs Cast Iron

Easy one-pan, bone-in, skin-on, chicken thighs, cast iron meal is cooked on the stove-top before cooking finish in the oven. Loaded with flavors from the stock, white wine, fresh lemon, herbs, spices and butter, this chicken recipe makes a wonderful weeknight dinner.  The meat is tender and oh so juicy! A simple to prepare oven roast chicken, that's ready in 30 minutes.  

Cast Iron Chicken Thighs Recipe

Chicken is still by far, not only the easiest and fastest way to fast tasty dinners it's also extremely versatile in the cooking methods. Besides, who doesn't love chicken with crispy skin? My family, not everyone eats the skin sigh, true story, that's why crisping the skin up was not the focus here, it was all in the mouthwatering juices and tender meat.

Remember that you can make the chicken skin as crispy as you like it, heres what to do;

• Pour the liquid in from the side, not over the skin.
• Turn the oven to grill (broil) for the last 2 minutes to get the skin even crispier.

It goes without saying that grilling is also the fastest way to burn your chicken, so watch it doesn't burn or overcook!

The number one reason for cooking dry chicken is the wrong cooking temperature. Everyone is in a hurry today, cooking all foods on high and ruining not only the taste but any nutritional value left. There are many reasons for cooking dry chicken, here are few;

• temperature is too high
• use oil, butter or some fat
• marinades help to tenderise meat
• adding ice cold meat to a hot pan 🙁
• use a meat thermometer, it's worth the small investment. Insert it into the thickest part of any cut of meat, push it all the way through and then slowly, pull it back toward you, when it reaches the center, stop and read the temp.

For your chicken to be safe to eat, it needs to have an internal temperature of 165 degrees F which is around 73 to 75 degrees C.

Personally, I prefer to pull my meat out a few degrees before the cooking time, it still rises a few more degrees while it rests. Especially in this recipe, the skillet goes from the stove to the oven, so it's hot. The chicken internal temperature continues to rise as it rests in the same skillet. Taking it out on 165°F/73°C means transferring it to a serving platter and not let it sit in the hot skillet.

How To Make Skillet Thighs One Pan Recipe

Please make sure that you have a preheated oven to 400 degrees Fareinheit which is 200 degrees Celcius.

Step 1.  Prep The Chicken

Start off by drying the chicken thighs with paper towel and seasoning them well.  Add salt, pepper, and a little chicken seasoning. I love the flavors of cumin and the finish that it gives chicken but feel free to use your preference. 

Step 2.  Searing Chicken Thighs

Heat a skillet until warmed through and then add just enough oil to cover the surface of the pan. Once you have a hot cast iron skillet, place chicken thighs skin-side down to cook. 

Step 3. Remove Skillet and Prep For The Oven

The chicken will be ready when you are happy with the golden or charred color of the skin. It takes anything between 12-15 minutes in a cast-iron skillet,  depeding on the thickness of the chicken thighs. If you like, you can also sear the sides of the chicken thighs. Remove the skillet chicken thighs from the oven and turn them skin-side up. 

Step 4.  Oven Baked Chicken Thighs

Pan Sauce Flavors:  Pour in the white wine, stock, minced garlic and butter, you can also add any fresh herbs and lemon slices at this point. In this recipe, I added chopped herbs and garlic into the stock and wine, which was then poured into the skillet. Naturally, if you are all about the crispy skin, pour in from the sides so the liquid doesn't remove all the searing. Sprinkle a little kosher salt and black pepper over the whole dish and place the cast iron pan into the oven, to cook finish. 

A dollop of butter just before it goes in, makes a world of difference!

Step 5. Serve The Chicken Dinner

The chicken thighs will cook for about 25 to 30 minutes. Again, oven dependant so check with an instant-read thermometer. Insert it into the thickest part of the chicken and it should read 165 degrees F which is roughly 74 degrees C. 

Unlike chicken breasts and boneless chicken thighs, bone-in chicken thighs take a bit longer to cook, there's so much flavor, it's worth it!

Recipe Notes

• ​For more crispy chicken thighs set the oven to grill (broil) for a few minutes to crisp up even more but watch it doesnt burn!
• You can use this recipe for boneless skinless chicken thighs but skip the searing part of the recipe.
• Remember to use medium-high heat on stove top, or medium heat and then regulate the temperature. 
• We use a lot of fresh garlic, fee free to add or remove some of the garlic cloves. You can find the full recipe card below. 
• Take note that you are using a high smoke point oil, vegetables, avocado oil, any oil with a high smoke point. White smoke is okay, darker color smoke, it's no longer great. I strongly suggest that you cook on the temperature that your oil suggests. Using high heat with a oil that breaks down, is not effective. 

Serving Juicy Chicken Thighs

• Rest the chicken for 5 minutes before serving. 
• Adding more fresh thyme leaves as a garnish is optional.
• A drizzle of olive oil for flavor is suggested. 
• Serve with a side dish, like crisp salad, mashed potatoes, or roasted vegetables, with the tender baked chicken thighs while they are hot.

Storage Tips For Cast Iron Chicken Thighs Recipe

• Use an Airtight Container: Once your oven-baked chicken thighs are cooked, let them cool somewhat before putting them in an airtight container. 
• Refrigerate: Put the chicken thighs in the refrigerator as soon as they have cooled. 

Reheating Leftover Chicken Thighs

In order to keep them from drying out, reheat them in the microwave only until they are warm throughout. Be careful not to overheat.

What is the best temperature to bake chicken thighs?

For oven-baked chicken thighs with crispy skin a higher temperature is recommended. I like a medium high heat to sear, and then oven bake at anything between 200 - 220°C / 400 - 425°F or until the skin crisps. Use a meat thermometer for accurate results. 

​More Chicken Recipes

• Air Fryer Chicken Thighs
• Air Fryer Chicken Roast
• Oven Baked Chicken Drumsticks
• Spicy Oven Baked Chicken Bites With Wraps

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