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 Thighs, Hawaiian Barbecue Baked Chicken (Huli-Huli) and our Grilled Chicken Marinade Recipe, all made using tender, juicy 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.
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.
- 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.
- 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.
- 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.
Chicken goes with just about anything, but our most common sides that we serve with these pan roasted chicken thighs are:
- Easy One Pan Cauliflower Mac and Cheese
- Olive Garden Salad Copycat
- Best Ever Cheesy Garlic Bread
- Cheesy Scalloped Potatoes
- Garlic & Herb Butter Baby Potatoes
- Coconut Rice
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 Salad, Chicken Fried Rice or Easy Chicken Club Lettuce Wraps.
Pan Roast Herbed Chicken
- 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.