Crispy Skin Chicken Thighs (Print Page)

Golden chicken thighs roasted with rosemary, garlic, and lemon for a flavorful main course.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 25–28 oz)

→ Seasonings

02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2–3 sprigs fresh rosemary (plus additional for garnish)
06 - 3 garlic cloves, smashed
07 - Zest of 1 lemon

→ Optional

08 - Lemon wedges, for serving

# Directions:

01 - Set the oven to 425°F (220°C) to prepare for roasting.
02 - Pat chicken thighs thoroughly dry using paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
04 - Place chicken thighs skin-side down in the skillet and cook undisturbed for 7 to 8 minutes until the skin turns golden and crisp.
05 - Distribute rosemary sprigs, smashed garlic cloves, and lemon zest around the chicken in the skillet.
06 - Transfer the skillet to the preheated oven and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
07 - Allow chicken to rest for 5 minutes before serving. Garnish with additional rosemary and lemon wedges as desired.

# Expert Tips:

01 -
  • Crackling skin that shatters when you cut into it, but the meat stays impossibly tender inside.
  • Minimal hands-on time means you can prep while the oven does the heavy lifting.
  • Rosemary and garlic fill your kitchen with a smell that makes everyone wonder what you're cooking.
02 -
  • Drying the chicken skin completely is non-negotiable—I once skipped this step and ended up with soft, pale skin instead of that crackling golden exterior, and I learned it the hard way.
  • Don't move the chicken around in the pan during the initial searing; that first 7–8 minutes of stillness is when all the magic happens and the skin gets its crispiness.
03 -
  • If you want extra depth, marinate the chicken in olive oil, lemon zest, and rosemary for a few hours before cooking—it seasons the meat from the inside out and makes everything more tender.
  • A meat thermometer takes the guesswork out and ensures you nail the temperature every single time without overcooking.

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