Pan-Roasted Chicken Thighs

4 40 237
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Pan-Roasted Chicken Thighs
Health Highlights


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 237
Calories from fat 146
Calories from saturated fat 36
Total Fat 16.2 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 7.3 g
Cholesterol 106 mg
Sodium 461 mg
Potassium 370 mg
Total Carbohydrate 0.1 g
Dietary Fiber 0.0 g
Sugars 0 g
Protein 22.7 g

Dietary servings

Per Portion

Meat 1.8

Energy sources