Skillet Roasted Chicken has to be one of the easiest and most delicious, quick-fix chicken recipes.
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.
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!
Here’s my Skillet Roasted Chicken recipe. Give it a try, make it your own, and enjoy!
Skillet Roasted Chicken Recipe
Ingredients
- 1-2 tablespoons olive oil
- 6-8 chicken thighs, skin on
- salt and pepper
- 1 teaspoon paprika
- 6 whole garlic cloves, peeled
- fresh thyme
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is a great cooking tip. Madeit tonight with yellow rice and Pico def gallo anf tortillas. Very good
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.
Chicken would be cooked to an internal temperature of 165, not 160.
http://www.foodsafety.gov/keep/charts/mintemp.html
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.
carry over Thats why you let it stand for 5 min
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
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!
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.
Looks awesome! Can’t wIt to try it! I’m a little nervous as I am a cast iron rookie! Yikes!
Hi! This looks amazing! Can I use chicken breasts with the skin on instead of thighs?
Hi! Are you supposed to remove the rendered fat before baking or leave it in the pan? Thanks!
Loved it. Just the kind of weeknight dish we all need. Mixed smoked & sweet paprika. So simple.