Chicken Thigh Recipe
Make Chicken Thigh Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Seasoning
For Browning & Roasting
Method
Marinade / Seasoning
- 1
Prepare and marinate
Pat the chicken thighs dry with paper towels. Place them in a large bowl or resealable plastic bag.
- 2
In a small bowl, whisk together olive oil (3 tbs), lemon juice (2 tbs), minced garlic (4 cloves), chopped rosemary (1 tbs), smoked paprika (1 tsp), ground cumin (1 tsp), kosher salt (1.5 tsp), black pepper (1/2 tsp), and honey (1 tbs) until combined.
- 3
Pour the marinade over the chicken thighs, rub it under the skin where possible and all over the outside. Seal the bag or cover the bowl and refrigerate for at least 30 minutes and up to 4 hours for best flavor. If short on time, let sit at room temperature for 15–20 minutes while you preheat the oven.
For Browning & Roasting
- 4
Preheat and set up
Preheat your oven to 425°F (220°C). Arrange a rack in the middle position. Remove marinated chicken from fridge and let sit 15 minutes if chilled.
- 5
Brown the thighs
Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 tbs vegetable oil and 1 tbs unsalted butter. When the fat is shimmering and butter foaming, place the thighs skin-side down in a single layer, pressing gently so skin contacts the pan. Sear without moving for 4–5 minutes, until the skin is deeply golden brown and releases easily.
- 6
Flip the thighs so they are skin-side up. Pour 1/2 cup chicken stock (or water) around the thighs (not over the skin) to keep the meat moist while roasting.
- 7
Roast to finish
Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If you prefer crisper skin, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- 8
Remove the skillet from the oven and transfer the thighs to a cutting board. Tent loosely with foil and rest 5–8 minutes to let juices redistribute.
- 9
Finish and serve
While the meat rests, spoon any pan juices into a small bowl. Optionally squeeze lemon wedges over the thighs, sprinkle chopped parsley (2 tbs) for color, and serve with pan juices on the side.