Pan Roasted Chicken Thighs

Tender, juicy pan roasted chicken thighs smothered with savory herbs make for a delicious main course that is incredibly flavorful. You won’t believe how easy they are to make!

Winner, winner chicken thigh dinner! If thighs are your thing you’ll love our Crispy Baked Chicken ThighsHawaiian Barbecue Baked Chicken (Huli-Huli) and our Grilled Chicken Marinade Recipe, all made using tender, juicy chicken thighs!

Plate of pan roasted chicken thighs

Pan Roasted Chicken Thighs

My daughter has been boycotting meat lately. She will eat a few bites, declare that she hates it, and call it done. But this? This she gobbled up in minutes. It’s THAT good.

Me, I was a breast girl through and through. Until, that is, I discovered how delicious that succulent dark meat really is when you prepare it right. Oh chicken thighs, if loving you is wrong, I don’t want to be right.

Chicken thighs in a cast iron skillet, one is being lifted by a spatula.

How to pan roast chicken thighs

The pan roasting is actually a two step process. The chicken begins to cook in the pan on the stove, –  It’s seared, skin side down (yes, you want to leave the skin on for this one) – and then the cooking process is finished in the oven. It makes for the most tender and juicy chicken and it’s totally worth the extra step.

  1. Start with olive oil and herbs in a glass baking dish. My latest herb obsession is poultry seasoning. It’s got Thyme, Rosemary, Marjoram, Sage and a little black pepper. It gives the chicken such an amazing flavor, and it smells absolutely divine.
  2. Whisk the herbs and oil together right there in the baking dish and the dredge the chicken through it, coating both sides and rubbing it into and under the skin.
  3. Give the chicken a nice sear in a hot pan on the skin side to help it crip up, then add some chicken stock. Slide that pan right into the oven for about 25 minutes. That’s it! The searing give the skin a nice, crispy texture and keeps the meat juice and full of delicious flavor. I promise your whole family will love it!

Can I use other cuts of chicken?

This particular recipe is all about the chicken thighs. However you can use other bone-in, skin-on pieces like drumsticks or breasts. The cooking time will vary greatly and breasts take quite a bit longer when they are on the bone.

  • Sear bone-in breasts, skin side down, for 6-8 minutes or until skin is crispy. Flip and slide into the oven for about 10-15 minutes or until a meat thermometer register 165 degrees.
  • For bone-in drumsticks, follow the same directions as the thighs.
  • For boneless meat, I recommend using either my stove-top chicken breast method, or my easy method for juicy baked chicken breasts.

Pan Roasted Chicken Thighs in a cast iron skillet garnished with parsley

Serving suggestions

Chicken goes with just about anything, but our most common sides that we serve with these pan roasted chicken thighs are:

What to do with leftovers

Leftover chicken thighs should be stored in an airtight container in the fridge for 3-5 days. Leftovers make a great lunch, or you can shred the meat and use it for Chicken SaladChicken Fried Rice or Easy Chicken Club Lettuce Wraps.

A single chicken thigh over rice with a side of zucchini

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Social media image of pan roasted chicken thighs.

Pan Roast Herbed Chicken

Tender, juicy pan roasted chicken thighs smothered with savory herbs make for a delicious main course that is incredibly flavorful. And so easy to make!
Servings 6 people
Calories 376kcal


  • 6 bone-in skin-on chicken thighs
  • 1/4 cup olive oil
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup reduced sodium chicken stock


  • Trim any excess fat off of the chicken thighs, leaving the skin in tact.
  • Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.
  • Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.
  • Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.
  • Serve immediately.


Calories: 376kcalCarbohydrates: 1gProtein: 36gFat: 25gSaturated Fat: 6gCholesterol: 117mgSodium: 299mgPotassium: 615mgSugar: 1gVitamin A: 19IUCalcium: 36mgIron: 1mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Made this tonight for dinner. So delicious!!!! This will be a regular addition to our families menu. Thank you for sharing.

  2. These look so delicious, and easy! Of course, I just bought some nice boneless, skinless thighs. Do you have any suggestions on using them instead of bone-in, with skin on, thighs? Perhaps it will alter the cooking time?

  3. Hi there

    This looks yum but I don’t see the actual recipe on the page. I don’t know how much oil, poultry blend, chicken stock to use….HELP!!!!!

    1. Thanks for your message. We are working on some technical issues, but I am seeing the recipe when I click on the post. Please clear your cache on your internet browser and try again. Thanks!

  4. Made this tonight and it was delicious! I didn’t have a poultry spice blend with all the herbs in it so I made my own . I wasn’t quite sure what the purpose of the chicken stock was and decided to leave it out. It still came out perfect. Does the stock create a sauce ? Yummy regardless! Thanks for the recipe!

  5. I do not have an oven safe skillet, would it be ok to transfer everything from the skillet back to the baking dish you used to coat the thighs in the herb mixture and bake it in that?

    1. Yes that would work, you might need to extend the cooking time a little because the pan wouldn’t be hot.