Crispy Skin Chicken Thighs

Cold pan, skin down, and patience. Glass-crisp skin without a fight.

⏱ 35 min · easy · 🍽 serves 4

★★★★★ 5.0 from 1 home cook

Ingredients

• 8 bone-in skin-on chicken thighs
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp neutral oil
• 3 sprigs thyme
• 2 tbsp butter
• 1 lemon

Steps

1. Pat the thighs bone dry and salt them. Leave uncovered in the fridge at least 2 hours if you can.
2. Lay them skin down in a cold, lightly oiled cast iron skillet. Then turn the heat to medium.
3. Cook 18-20 minutes without touching them. The fat renders slowly and the skin lifts away from the pan on its own when it is ready.
4. Flip, add the butter and thyme, and cook 6-8 minutes more until cooked through.
5. Squeeze lemon over and rest 5 minutes.