I’m really in love with this dish. The kind of love where if I could send my Crispy Skillet Chicken a Valentine or a dozen roses I would. Seriously though, making this chicken is worth every bit of elbow grease. Let me lay it out for you…so you have these chicken thighs, you add some seasoning to make them a little more flavorful, you decide to take it a step further so you lay them in a scorching hot skillet of oil and sear the you know what out them unexpectedly causing hot oil to splatter all over you and your kitchen. It takes a little patience and finesse but after some added effort you end up with a really great dish. I mean sure the process to get there can be an off and on war zone and the smoke alarm may or may not go off…twice… and you may or may not have to nurse a hot oil burn on your arm but you’d better believe it when I say you’ll get the best, knock-your-socks-off, crispy chicken you’ll also want to send flowers to. It will be love at first bite, I promise!
Crispy Skillet Chicken
Serves: 4/Total cook time: 25 minutes
- 4 chicken thighs, skin on and bone in
- 2 tbsp olive oil
- Sea salt and pepper
- 6-8 whole garlic cloves, peeled
- 1 tsp paprika
- 1 tsp dried thyme
- Preheat oven to 475F.
- Add oil to a large cast iron skillet and heat over medium-high.
- Sprinkle sea salt and pepper onto both sides of chicken and place in the skillet skin side down. Cook for about 2 minutes or until skin has lightly browned.
- Flip the chicken over and reduce the heat to medium and let cook for about 10 minutes or until fat has rendered off. If you find the oil is splattering too much you can loosely cover.
- Flip the chicken back over, skin side up, and wedge the whole garlic cloves into each thigh. Sprinkle the chicken with paprika and thyme and place in the oven to bake for about 12 more minutes or until the internal temperature of the chicken reaches 165F.
- Remove from the oven and let stand for 5 minutes before serving.