Crispy Skin Chicken Thighs (Printable version)

Golden roasted chicken thighs with rosemary, garlic, and lemon deliver crisp skin and tender meat.

# Ingredient list:

01 - 4 bone-in, skin-on chicken thighs (approximately 1.54–1.76 lb)

02 - 1½ tsp kosher salt

03 - ½ tsp freshly ground black pepper

04 - 2 tbsp olive oil

05 - 2–3 sprigs fresh rosemary (plus extra for garnish)

06 - 3 garlic cloves, smashed

07 - Zest of 1 lemon

08 - Lemon wedges for serving

01 - Set the oven temperature to 425°F.

02 - Pat chicken thighs dry with paper towels and season both sides evenly with kosher salt and black pepper.

03 - Warm olive oil in a large ovenproof skillet over medium-high heat until shimmering.

04 - Place chicken thighs skin-side down in the skillet. Cook undisturbed for 7 to 8 minutes until skin is golden brown and crisp.

05 - Distribute rosemary sprigs, smashed garlic cloves, and lemon zest around the chicken in the skillet.

06 - Transfer skillet to the oven and roast for 20 to 25 minutes, or until internal temperature reaches 165°F.

07 - Let chicken rest for 5 minutes. Serve hot, garnished with additional rosemary and lemon wedges as desired.

01 -

The skin gets genuinely crispy, not just brown—there's an audible crackle when you bite into it.
Thighs are nearly impossible to overcook, so even if you lose track of time, dinner still comes out juicy.
The whole thing takes less than an hour from cold pan to golden plate.

02 -

If your skillet isn't ovenproof, sear the chicken in one pan and transfer it to a baking dish—don't skip the searing step or you'll lose that crispy skin.
The lemon zest matters more than you'd think; it's what keeps the richness from feeling heavy and makes the whole dish feel brighter.

03 -

If you have time, pat the chicken dry and leave it uncovered in the fridge for a few hours before cooking—it dries the skin even more and guarantees maximum crispness.
A squeeze of fresh lemon juice right before eating brightens everything and cuts through the richness perfectly.