Crispy chicken thighs

Crispy skin and juicy, tender meat… This chicken is one of the tastiest and easiest meals we’ve come across in a while. Thighs are such an affordable cut but often get overlooked for breast, which is a shame because they’re absolutely delicious! You need to get your pan really hot to achieve the perfect crispy skin here, so don’t be afraid to really let it sizzle – maybe open a window so you don’t set the alarm off though. It’s great served with a few veggies or a fresh salad and some crusty bread to mop up all those juices. Yum!


  • 6 skin-on chicken thighs (bone in if possible)
  • 2 tablespoons oil
  • 1/2 onion, cut into thin slices
  • 4 cloves garlic, peeled and crushed (no need to dice, just crush with back of knife)
  • 2 or 3 whole sprigs rosemary
  • Splash of white wine (optional)
  • Steamed veggies or salad, to serve


1. Preheat oven to 180°C. Heat an ovenproof pan (preferably cast iron) over high heat with oil until it’s nearly smoking. (You might need to open a window to stop the smoke alarm going off.) Season thighs with salt and pepper. When oil is starting to smoke, add chicken thighs, skin side down. Make sure they aren’t crowded together, or they won’t brown well.

2. Cook for about 5 minutes or until the skin is very brown and turning dark. Turn heat down to low and flip thighs to cook other side. Spoon out and discard some of the fat that has been released into the pan. Add onions, garlic, rosemary, and splash of wine (if using), arranging around the chicken. Let the onions soften a little, then put pan in oven and cook for another 12-15 minutes.

3. Serve chicken thighs with onions, garlic and the pan juices and a side of veggies or salad. Yum!

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