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Crispy Garlic Herb Chicken For Busy Weeknights With Golden Skin In Cast-Iron

Crispy Garlic Herb Chicken for Busy Weeknights

Crispy Garlic Herb Chicken for Busy Weeknights pairs golden skin-on thighs with garlic, herbs, lemon, and savory pan juices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.75 pounds bone-in skin-on chicken thighs 4 medium, patted dry
  • 1 teaspoon kosher salt for seasoning
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for searing
  • 4 cloves garlic minced
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon dried thyme for seasoning
  • 1 lemon zested and juiced
  • 2 tablespoons fresh parsley chopped

Equipment

  • 12-Inch Ovenproof Skillet
  • tongs
  • Instant-Read Thermometer
  • Small Bowl

Method
 

  1. Preheat the oven to 425°F. Pat the chicken thighs thoroughly dry, including beneath any folded edges of skin.
  2. Season the chicken on both sides with the salt and black pepper.
  3. Heat a 12-inch ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat.
  4. Place the chicken skin-side down in the skillet. Press each piece against the pan for 10 seconds, then cook undisturbed for 7 minutes, until deeply golden and easy to release.
  5. Flip the chicken and cook for 1 minute. Reduce the heat to medium-low.
  6. Add the garlic, rosemary, thyme, and lemon zest to the fat around the chicken. Stir for 30 seconds, keeping the skin uncovered.
  7. Transfer the skillet to the oven. Roast skin-side up for 12 minutes, or until the thickest part reaches 175°F without touching bone.
  8. Rest the chicken uncovered for 4 minutes. Add 1 tablespoon lemon juice to the pan juices, spoon them around the chicken, and finish with parsley.

Notes

Refrigerate leftovers for up to 4 days and reheat skin-side up in a 375°F oven. Boneless thighs work, but begin checking them after 8 minutes in the oven. Freezing is safe for up to 2 months, though the skin will be softer after thawing.