Skillet Roasted Chicken has to be one of the easiest and most delicious, quick-fix chicken recipes.

Skillet Roasted Chicken | ©

Last week, I had girlfriends over for a get together and knew I wanted to include in the menu something that everyone would enjoy, but that wouldn’t have me working away in the kitchen when everyone arrived.

I knew this Skillet Roasted Chicken would definitely fit the bill!

There are just a few tricks to it that make it my favorite way to roast chicken. Ever. Really.

Let me tell you about them.

First, you are going to want to preheat your oven to 475 degrees while you get the chicken started on the stovetop.

You’ll drizzle about a tablespoon of olive oil into a 12-inch cast iron skillet over medium-high heat. (You know how much I adore my skillets by now, right?)

Then, while your olive oil is getting hot, salt and pepper your chicken and place it skin side down in the skillet. This makes your chicken over the top, out of this world, deliciously amazing. You know it’ll be good when I come up with a huge string of adjectives, don’t ya?

Now, you’ll cook the chicken until it gets browned and then turn it and cook a little more until before add a few more things and then transferring to the oven to finish it off.

Skillet Roasted Chicken | ©


And in less than 30 minutes, you have this simple, yet oh so scrumptious skillet full of amazing chicken.

My mouth is watering just thinking about it!


Skillet Roasted Chicken | ©

Here’s my Skillet Roasted Chicken recipe. Give it a try, make it your own, and enjoy!

Skillet Roasted Chicken Recipe

Skillet Roasted Chicken makes an easy, elegant, and amazing meal. Begin by browning chicken on the stove before finishing off in the oven.
4.89 from 9 votes

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Prep Time3 mins
Cook Time25 mins
Total Time28 mins
Servings: 4 -6
Author: Robyn Stone | Add a Pinch


  • 1-2 tablespoons olive oil
  • 6-8 chicken thighs skin on
  • salt and pepper
  • 1 teaspoon paprika
  • 6 whole garlic cloves peeled
  • fresh thyme sprigs


  • Preheat oven to 475º degrees.
  • Heat 12-inch cast iron skillet over medium-high heat on stove or cooktop. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.
  • Sprinkle chicken with paprika, nestle in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F when checked with an internal temperature prob, about 12-13 more minutes. Remove from oven and allow to rest for about 5 minutes.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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31 Comments Leave a comment or review

  1. Gotta debone those thighs first! Makes them so much easier to eat and it’s easy if you have a nice sharp nice with a tip on it. I guess otherwise known as a deboning knife! Check your sporting goods store in the hunting section to find a nice one at a decent price. Yummy recipe!!!!

  2. I used a whole chicken, cut the backbone out and laid it flat in the pan. I used a different blend of spices to make it a little spicy. It came out perfect! I am going to use this technique more often.

  3. I just bought a cast iron skillet and had some leftover chicken thighs so this is the very first thing I decided to make in it! It was incredibly delicious! I had to use dried thyme and didn’t have paprika so used comino and cayenne pepper instead. Soooooo delicious! I’ll be making this again!

  4. This is one of the best freaking chickens I’ve ever had I put some red pepper and a squirt of honey on each piece with a pinch of chili pepper right before I put it In the oven, other wise I followed the recipe exactly it came out amazing !!
    It also works with chicken breast
    Thank you so much for the recipe

    1. I believe the idea is that if the internal temp reaches 160F in the oven, it will continue to cook and reach 165F while resting. This will get you to a safe temp without over cooking the meat.

  5. I used a enameled cast iron pot to brown the chicken and used 4 thighs with skin and about 15 cloves of pre-peeled garlic cloves with the thyme sprigs. After it rendered I did not remove the chicken fat or anything…..just baked as described with the thyme sprigs and OH BOY, the smell from my kitchen was awesome and I cooked the chicken to 168 and it was delicious. Tender, juicy, very aromatic. I have been cooking for 42 years and I always try new chicken recipes. This had to be the fastest and tastiest one I have ever made. Do salt the chicken both sides, and I used smoked and Spanish hot paprika. It’s a winner.

  6. I’m not sure yet…the chicken stuck to the cast iron skillet….i had to use 2 in the oven now…guess I will find out soon enough…smells good…….if your stuck for thyme, use basil or oregano.

  7. This is absolutely one of my favorite ways to cook chicken thighs. It is so juicy and tender and the skin is so crispy. I love it!

  8. I just got my first cast iron skillet this week, and I figured this would be a good first dish to break it in with. I’ve cooked steak on my roomie’s cast iron griddle before, but that’s the extent of my experience here. There are so many recipes I’ve seen calling for skillets, though, that I just couldn’t hold off any longer! And holy bananas did I hit a goldmine here. My skillet’s only 10″ so I added cook time to compensate, but this chicken turned out AMAZING. So juicy, so delicious! I bought some fresh paprika for this, as what we’ve got is clearly junk (tasteless, barely any spiciness at all), and I’m so glad I did. I just… wow. The whole thing’s so cheap and easy to throw together, and it makes a lot for just me and my boyfriend so there’s plenty of leftovers to nibble on. I expect to make this again (and probably again, and again, and again… you get the picture :D), and I might just use up all the thyme I bought! Gasp! I’ve never done that with fresh herbs before… lol Thank you SO MUCH for the recipe! I’m going to go see what other skillet recipes you’ve got now!

  9. So I followed the recipe and I added cubed potatoes and carrots when it went into the oven.
    Also added a smidge of chicken broth to the pan before it went into the oven. And a touch of rosemary.
    This chicken was so insanely good… thank you sweet baby Jesus.. chicken my husband will eactually eat.

  10. I don’t use the cast iron as often as I like, but I wanted to be able to sear the chicken on the stove and let it cook thoroughly in the oven, and this worked perfectly. Great recipe !

      1. Thanks for posting the recipe ! I’m actually using this recipe in combination with another recipe for Coconut Curry, and I tweaked it by seasoning the Chicken with a little bit of Cumin as well. I’ve never been so excited about a Chicken recipe. I’m definitely going to be using this one a lot lol

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