Description
An easy chicken thighs dinner, packed with flavor and soft juicy meat that's mouthwatering! All done in one-pan and ready in 30 minutes minus the prep time. Worth every minute!
Ingredients
Sear
- 1 kg chicken thighs, 2 lb bone-in, skin-on, 8 thighs
- 2 tbsps chicken spice
- 1 tsp cumin spice
- 2 tbsps olive oil
- 1 tsp salt & pepper
Stock /Sauce
- 4 cloves of minced garlic
- 1/2 cup chicken stock
- 1/4 cup dry white wine
Bake
- 1 tbsp butter, 14 grams, cut into cubes for each chicken thigh
Serve
- 1 to 2 tsps fresh thyme, chopped. Reserve a few full sprigs for serving.
- 1 fresh lemon, slices
Instructions
Preparing the Chicken Thighs
- Preheat the oven: Set your oven's temperature to 200 degrees Celsius (400 degrees Fahrenheit) to start.
- Dry the chicken: Using paper towels, pat dry the chicken thighs to remove any remaining moisture, which will aid in the skin becoming crispy.
- Season: Make sure to evenly coat both sides of the chicken thighs with a generous amount of salt and pepper, chicken spice and cumin spice.
Sear the Chicken Thighs
- Preheat the skillet/pan: On the stovetop, preheat a cast-iron pan over medium-high heat. If you add spiced chicken thighs, skin-side down to a very hot skillet, the spices and skin will burn instantly so - add oil to the pan, just enough to coat the surface and regulate the heat from medium-high to medium.
- Add to the skillet/pan: When the skillet is heated, carefully add the seasoned chicken thighs, making sure not to pack them too full, skin-side down.
- Cook the chicken thighs: The chicken thighs should be well seared and the time will depend on the thickness of the chicken and stove temperature however, roughly 10 - 12 minutes. Sear the skin and then use a pair of tongs to hold it on the side and then sear both sides too.
Prepare To Transfer To The Oven
- Remove the skillet from the oven and turn the thighs skin-side up.
- Add the flavor elements: In small bowl or jug, add the white wine, stock and minced garlic and a pinch of seasoning, whisk and pour this into the skillet. Pouring from the side will ensure not ruining the already seared skin.
Slice the butter into small cubes and place each piece on top of each chicken thigh. Add any remaining butter (feel free to add more) into the skillet with the liquid. - Add sliced lemon: To enhance the flavor, place the lemon slices in and around the chicken thighs.
Oven Roast
- Bake: Transfer the skillet to the oven to bake the chicken thighs, uncovered. If you used a stove-top pan then transfer the chicken thighs to a 9 x 13" baking pan (oven dish). Place them in a single layer not overlapping so they cook evenly. Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (73/75°C) and the juices flow clear.
- Grill/Broiler: If you want a crispier skin, simply turn the grill (broiler) on for 2 minutes watching carefully, that the thighs don't burn.
Serve
- When the chicken thighs are done, take them out of the oven and give them 5 minutes to rest before serving.
Adding more fresh thyme leaves as a garnish and serve with a side dish, like crisp salad, mashed potatoes, or roasted vegetables, with the tender baked chicken thighs while they are still warm.
Notes
Storage Tips For Cast Iron Chicken Thigs 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.
Chopping Thyme: Gently pull the thyme off the stems, when you have the required amount of thyme leaves, give them a rough chop. Discard the bare stems. Keep a few full sprigs for serving.
Fresh herbs in the oven: Fresh herbs when exposed directly to high heat, can burn in the oven so either chop the thyme as explained in the recipe card and add into the stock and garlic mix. You can also add the thyme in the last few minutes of the chicken thighs baking.
If you are not using a skillet then you will need to transfer the chicken thighs from the pan to a 9 x 13-inch baking dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Calories: 398
- Sugar: 1
- Sodium: 570
- Fat: 31
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 24
- Cholesterol: 145