Juicy pan-roasted chicken thighs
Discover how to make succulent, juicy pan-roasted chicken thighs with just a few simple ingredients: vegetable oil, black pepper, and salt. Perfectly seasoned and cooked to golden-brown perfection, this easy recipe delivers flavorful, juicy chicken every time.
- 08 Feb 2025
- Cook time 35 min
- Prep time 35 min
- 4 Servings
- 4 Ingredients
Start your culinary journey with this simple yet delicious recipe for juicy pan-roasted chicken thighs. Using just a handful of ingredients, you can create a flavorful and satisfying dish that will impress your family or guests. Let’s dive into the process and cook up some perfectly seasoned, golden-brown chicken thighs.
Ingredients:
Instructions:
- Remove the chicken thighs from any packaging and pat them dry with paper towels. This helps achieve a nice, crispy skin during cooking.
- Season each chicken thigh evenly with a dash of black pepper and a dash of salt. Set them aside.
- Place a large skillet or an oven-safe pan over medium-high heat. Allow it to heat up for a couple of minutes until it's hot enough for searing.
- Add the 1 tablespoon of vegetable oil to the pan, making sure to coat the bottom evenly with the oil.
- Place the seasoned chicken thighs skin-side down into the hot pan. Be careful not to overcrowd the pan; you may need to do this in batches if your pan isn't large enough.
- Sear the chicken thighs for about 5-7 minutes on the skin side, or until the skin is golden brown and crispy. Do not move the chicken during this time to ensure a good sear.
- Once the skin is nicely browned, flip the chicken thighs over using tongs.
- Continue cooking on the other side for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). You can use a meat thermometer to check this.
- Remove the chicken thighs from the pan and let them rest for a few minutes on a plate. This allows the juices to redistribute, making the chicken even juicier.
- Serve hot and enjoy your perfectly juicy, pan-roasted chicken thighs.
Tips:
- Pat the chicken thighs dry with paper towels before seasoning to get a crispy skin when roasting.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Let the chicken rest for a few minutes after roasting to retain its juices and ensure maximum flavor.
- Experiment with different seasonings like garlic powder, paprika, or rosemary to add more depth to the flavor.
- If the chicken skin isn’t crisping up, increase the heat for the last few minutes of cooking or finish it under the broiler.
You've just made a mouth-watering dish of juicy, pan-roasted chicken thighs. This simple recipe is perfect for a weekday dinner or a special occasion. By using basic ingredients and straightforward techniques, you've created a meal that's both delicious and nutritious. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 0.36g | 0% |
| Fiber 0.01g | 0% |
| Sugar 0.00g | 0% |
| Fat | |
| Fat 27g | 31% |
| Saturated 6g | 22% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 66mg | 11% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 4.14ug | 1% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 2.94ug | 2% |
| Minerals | |
| Calcium, Ca 10mg | 1% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 280mg | 8% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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