One-Pan Chicken Thighs
Crispy skin-on chicken thighs cooked start to finish in one pan. No fussing required.
Easy · 30 minutes
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 cloves garlic
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and pepper
- 1 tbsp oil
Steps
- Pat chicken dry. Season generously with salt, pepper, paprika, and herbs.
- Place skin-side down in cold pan with oil. Turn heat to medium.
- Cook skin-side down 15 minutes without moving — don't rush this.
- Flip chicken. Add garlic cloves. Cook another 10 minutes.
- Check internal temp is 74°C/165°F. Rest 5 minutes. Serve.
Why this works
Starting skin-side down in a cold pan and slowly rendering the fat gives you perfectly crispy skin without burning.