Cast Iron Chicken Thighs

My cast iron chicken thighs need just 5 ingredients to make and yield the JUICIEST meat with extra CRISPY skin every single time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 18

Total Time 20

Servings servings

Calories 277kcal

Author Arman Liew

Ingredients

4 chicken thighs skin-on
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic minced

Instructions

Preheat the oven to 200C/400F.
Season the chicken thighs with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add olive oil and butter. Cook chicken thighs, skin side down, for 6-8 minutes, or until golden and crispy
Flip the chicken thighs, add minced garlic, and transfer the skillet to the oven.
Bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Let chicken thighs rest in the skillet for a few minutes.

Video

Notes

TO STORE: Place the leftover chicken thighs in an airtight container and store them in the fridge for up to 3 or 4 days.

TO FREEZE: Place the cooked and cooled chicken in a freezer-safe container or bag and freeze for up to 6 months. Let them thaw in the fridge before reheating.

TO REHEAT: Heat the leftover thighs in a baking dish in a 350ºF oven until they’re warmed through.

Nutrition