This easy two step cooking method for the Pan Seared Herb Roasted Chicken Thighs results in tender, juicy, flavorful chicken with crispy, golden skin every time.
Many of my recipes call for lots of seasoning, or spicy seasonings, such as my Cajun Blackened Chicken recipe. However, some members of my extended family prefer less spice and heat. So this recipe for Pan Seared Herb Roasted Chicken Thighs is for those who prefer tender, juicy, flavorful chicken without spicy heat.
For this recipe, it is best to have an oven safe skillet or dutch oven because you will start cooking the chicken on top of the stove but finish it in the oven, making it a two step cooking process. You will also need an oil, such as grapeseed oil, that will withstand high heat without burning.
Why use the two step cooking method? The reason is that the searing on top of the stove provides a beautiful crispy, golden brown skin to the chicken and seals in juices. Then the oven roasting finishes cooking the chicken while keeping it tender, moist, and juicy.
To get that nice golden brown color on top of the stove, remember two key things. First, the oil in the pan has to be hot enough (but not burn) and secondly, the chicken needs to be left alone….meaning no poking, prodding, or pushing around the pan. (Don’t bully your chicken…remember it’s tender.)
How do you know when the oil is hot enough? You can check by holding a piece of chicken with a pair of tongs and touching one corner of the chicken to the pan. If the pan is hot enough, the food will slide easily in the oil. If it sticks, the pan needs to be hotter. When you place the whole piece of chicken, skin side down, in the skillet, you should hear a nice sizzle, but not see smoke.
After searing the chicken, it needs to be placed in a hot oven. Some call for a 500 degree oven. My oven runs hot. If I did that, there would be smoke coming out of the oven and the fire department would be at our house. So I put it in a 400-degree oven and the chicken turned out moist, tender, and juicy. Once out of the oven, let the chicken rest for about 5 minutes before serving to be sure the juices do not run out. This will ensure that your Pan Seared Herb Roasted Chicken Thighs remain tender, moist, and juicy when ready to serve.
Pan Seared Herb Roasted Chicken Thighs
- 2 tablespoons olive oil
- 6 bone-in skin-on chicken thighs
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1-1/2 teaspoon herbs de provence could use italian seasoning
- 1/4 cup chicken broth
- Preheat oven to 400 degrees F.
- Sprinkle both sides of chicken thighs with salt, pepper, garlic powder, onion powder, paprika and herbs de provence (or italian seasoning).
- In a large oven safe skillet or dutch oven (if your pan is not oven safe, you will need an oven safe baking dish in addition to the skillet) over medium high heat, add oil. When oil is hot, add the seasoned chicken pieces, skin side down, and let them cook or sear for about 3 to 5 minutes, without moving them. Turn them over and let the chicken sear on the other side for 3 to 5 minutes. If the chicken is in an oven safe pan, add chicken broth, transfer to the preheated 400 degree oven and cook uncovered. (If you don't have an oven safe pan, transfer the chicken first to an oven safe baking dish, and add the chicken broth before placing in the oven.) Roast for about 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees. Time may vary depending on the size of the chicken pieces. Remove from oven and let rest for about 5 minutes before serving.
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Want more chicken recipe ideas? Follow Flavor Mosaic’s Chicken and Turkey board on Pinterest.
For another chicken recipe, try Roasted Chicken by Life Tastes Good.