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Perfect Pan-Roasted Chicken Thighs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These pan-roasted chicken thighs are a masterclass in achieving perfectly crisp skin and succulent, tender meat with minimal effort. By starting the chicken in a hot frying pan to render the fat and then finishing it in a high-temperature oven, you create a professional-standard main course using just three simple ingredients. This technique ensures the poultry remains moist while the seasoning penetrates deep into the meat for maximum flavour.

As a diabetes-friendly option, this dish is naturally low in carbohydrates and high in protein, making it an excellent foundation for a balanced evening meal. Serve these golden thighs alongside a crisp green salad or a medley of roasted Mediterranean vegetables for a healthy, satisfying dinner. It is a reliable, fuss-free recipe that brings a touch of gourmet quality to your home cooking routine.

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Ingredients for Perfect Pan-Roasted Chicken Thighs

  • 6 skin-on, bone-in chicken thighs (about 1.0kg)

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon vegetable oil

How to make Perfect Pan-Roasted Chicken Thighs

Preheat oven to 246°C. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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