My Crispy Stovetop Chicken Thighs is a simple dish to put together and is full of flavour. These perfectly golden chicken thighs are so juicy and tender and are prepared using minimal ingredients. Dinner is made easy with this recipe!
4mediumboneless chicken thighs - skin on See Note 1
sea salt and freshly ground black pepper - to taste
1tablespoonextra virgin olive oilSee Note 2
lemon wedges - to serve
Remove the chicken thighs from the fridge about 20 minutes before cooking to bring them to room temperature. This will ensure that they cook more evenly, avoiding a cooked outside and a raw centre.
Pat the chicken thighs dry with paper towel and trim off excess fat.Sprinkle each side of the chicken thighs with ¼ teaspoon of dried oregano, sea salt and freshly ground black pepper. Seasoning them well will mean more flavoursome chicken.
Heat the oil in a heavy-based stainless steel or cast-iron frying pan/skillet over medium heat. The frying pan should be large enough to take the pieces of chicken without crowding them. See Note 3.
When the pan is hot, add the chicken thighs, skin side down, and lower the heat.Cook slowly, about 10-15 minutes, without moving the chicken, until the skin is brown and crisp.
Turn the chicken over and cook on the other side for about 5 minutes or until the chicken is cooked. It should register 75 degrees C (165F) on a thermometer. Cooking time may vary depending on the size of the chicken pieces and the strength of heat you use.
Transfer the chicken to a plate and set aside to rest for 5 minutes to allow the juices to redistribute throughout the thigh, keeping the flesh tender and moist. Serve with a wedge of lemon to squeeze over – it brightens and heightens the flavour.
If your chicken thighs are larger, they may take a little longer to cook. The weight of the chicken thighs I used was approximately 150 g (5 oz) per thigh.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
A pan with a heavy base, such as cast iron or stainless steel, is essential for browning the chicken as it will have more even heat distribution. The chicken may burn if cooked in a pan with a thin base. If necessary, you can use a non-stick pan, but it may not brown the chicken as well.
Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
Please note, the nutritional information is based on one chicken thigh. It does not include what the chicken is served with. The nutritional information is an estimate only.