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Two words: Chicken Thighs!!! Why in the world do we cook with chicken breasts when chicken thighs exist? I think we have all grown up eating dry, boring chicken breasts because we think it is easier; however, I am here to tell you that is certainly not the case. Chicken thighs are just as easy to make and oh my goodness, they just taste so much better! This technique I used to cook them called “Pan-Roasting” makes the skin on the top crispy while keeping the chicken oh, so juicy! I hope these Pan-Roasted Greek Chicken Thighs replace your weekly chicken breast!
Ingredients:
- Bone-In, Skin-On Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Dried Oregano
- Lemon Zest
- Extra Virgin Olive Oil
- Lemon Wedges
step-by-step:
step one: preheat the oven
Preheat the oven to 475°F.
step two: season the chicken
Pat the chicken thighs dry. Season the skin evenly with salt, pepper, garlic powder, dried oregano, and lemon zest.
step three: sear the chicken
Heat the oil in a cast-iron skillet over medium-high heat. Place the chicken, skin side down, and cook until fat renders and skin is golden brown, about 8 minutes.
step four: bake the chicken
Transfer skillet to oven (chicken should still be skin side down) and bake for 10 minutes. Flip the chicken and continue cooking until skin crisps and meat is cooked through, about 3 minutes more.
step five: let the chicken rest and serve
Transfer to a plate, then let the chicken rest for about 5 minutes before serving. Serve with lemon wedge to squeeze over the top before eating.
Pan-Roasted Greek Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- zest of 1/2 a lemon
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 475°F.
- Pat the chicken thighs dry. Season the skin evenly with salt, pepper, garlic powder, dried oregano, and lemon zest.
- Heat the oil in a cast-iron skillet over medium-high heat. Place the chicken, skin side down, and cook until fat renders and skin is golden brown, about 8 minutes.
- Transfer skillet to oven (chicken should still be skin side down) and bake for 10 minutes. Flip the chicken and continue cooking until skin crisps and meat is cooked through, about 3 minutes more.
- Transfer to a plate, then let the chicken rest for about 5 minutes before serving. Serve with lemon wedge to squeeze over the top before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor on the crispy skin and the chicken was delicious. However, picking around the bone wasn’t my favorite. What else can I use next time and how and how long would you recommend cooking it?
boneless, skinless chicken thighs are fab, but they don’t get that lovely crispy skin! but you don’t want to worry about the bone!
How should I cook these if they are boneless and skinless chicken thighs?
Great flavor — used skinless boneless thighs and still came out delicious! Family was impressed and wanted it again!
I made this for dinner tonight, it was so easy and DELICIOUS! Thank you, Alex, your recipes never disappoint.
thank you, darla!
Just made it for my family tonight, and I wanted to leave a comment immediately. It was delicious and it will be a make again!
I’ve lost count how many times I’ve made this chicken…I never want chicken thighs any other way again!
Love to hear it!
Made this for dinner tonight and the entire family LOVED it!!! So Yummy!!!
Made this without the lemon because I didn’t have one on hand and they were still fantastic! Next time I’ll be sure to use the lemon. I may never want to cook chicken thighs any other way again. Thanks!