Crispy Skin Chicken Thighs (Printable version)

Golden roasted chicken thighs seasoned with rosemary, garlic, and lemon for a crisp, flavorful main.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 1.5 to 1.75 pounds)

→ Seasonings

02 - 1.5 teaspoons kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2 to 3 sprigs fresh rosemary, plus extra for garnish
06 - 3 garlic cloves, smashed
07 - Zest of 1 lemon

→ Optional

08 - Lemon wedges for serving

# How to Prepare:

01 - Preheat the oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels and season both sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
04 - Place chicken thighs skin-side down in the skillet and cook undisturbed for 7 to 8 minutes until skin is golden brown and crisp.
05 - Arrange rosemary sprigs, smashed garlic, and lemon zest around the chicken in the skillet.
06 - Transfer skillet to preheated oven and roast for 20 to 25 minutes until internal temperature reaches 165°F (74°C).
07 - Remove chicken and let rest for 5 minutes before serving; garnish with additional rosemary and lemon wedges if desired.

# Expert advice:

01 -
  • The skin gets impossibly crispy while the meat stays buttery and moist—no dry chicken tragedy here.
  • Rosemary and garlic make your kitchen smell like an Italian dream, and the effort is barely any effort at all.
  • It's genuinely impressive enough to serve to people you want to impress, yet simple enough to make on a tired weeknight.
02 -
  • Dry chicken before seasoning is non-negotiable; wet skin will steam instead of crisp, and you'll be disappointed.
  • Don't skip the initial pan sear—that's where the magic happens and where you get that crackling texture that makes people notice.
  • Bone-in thighs are more forgiving than breasts; they're almost impossible to overcook, which is honestly liberating.
03 -
  • If you have time, marinate the chicken in olive oil, lemon zest, and rosemary for a few hours before cooking—it deepens the flavor in a quiet, sophisticated way.
  • A meat thermometer removes all doubt; check the thickest part of the thigh and aim for 165°F, not a second more or less.

Go Back