Pan-Roasted Chicken Thighs

4 40 221
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Pan-Roasted Chicken Thighs
Health Rating


1 dash Black pepper
6 thigh(s) Chicken thighs, boneless, skinless
1 dash Kosher salt
1 tbsp Vegetable oil


Preheat oven to 475┬░. Season chicken with salt and pepper.

Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes.

Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Nutrition Facts

Per Portion

Calories 221
Calories from fat 100
Calories from saturated fat 17.3
Total Fat 11.1 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 2.7 g
Cholesterol 114 mg
Sodium 299 mg
Potassium 362 mg
Total Carbohydrate 0.1 g
Dietary Fiber 0.0 g
Sugars 0 g
Protein 30 g

Dietary servings

Per Portion

Meat 1.8

Energy sources